Structural and functional properties of ozone-treated quinoa starch

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Autor(es): dc.contributorUniversidade de São Paulo (USP)-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorRamos, Giselle Vallim Corrêa-
Autor(es): dc.creatorBranco, Ivanise Guilherme-
Autor(es): dc.creatorda Matta Junior, Manoel Divino-
Autor(es): dc.creatorFerreira, Julieta Adriana-
Autor(es): dc.creatorDitchfield, Cynthia-
Autor(es): dc.creatorSobral, Paulo José do Amaral-
Autor(es): dc.creatorMoraes, Izabel Cristina Freitas-
Data de aceite: dc.date.accessioned2025-08-21T22:02:12Z-
Data de disponibilização: dc.date.available2025-08-21T22:02:12Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2024-08-20-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.polymer.2024.127314-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/308423-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/308423-
Descrição: dc.descriptionOzone is a very powerful oxidizing agent and can rapidly decompose without generating waste. Ozone was applied to oxidize quinoa starch suspensions (10 g/100 g) were subjected to oxidation by ozonization and the effect of ozone generation time (OGT: 10, 20 and 30 min) was investigated on their structural and functional properties. As OGT increased from 10 to 30 min, amylose content and relative crystallinity reduced. Gel-permeation chromatography analysis indicated amylose depolymerization and structural analysis by FTIR revealed that ozonized starches had a considerable reduction in the degree of crystallinity with increasing OGT. Carbonyl/carboxyl group contents, paste clarity (26 %), oil absorption capacity (23 %) and peak apparent viscosity, values increased significantly (p ≤ 0.05) for treated samples. Ozone increased the mean diameter (D [2,3]), the onset temperature (DSC), and pasting properties. Thus, ozonization is a powerful method to modify starch, as well as a safe and inexpensive oxidizing process.-
Descrição: dc.descriptionPostgraduate Program in Materials Science and Engineering University of São Paulo USP/FZEA, Av. Duque de Caxias Norte, 225, SP-
Descrição: dc.descriptionBiological Sciences Department São Paulo State University (UNESP), SP-
Descrição: dc.descriptionDepartment of Agri-food Industry Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP), SP-
Descrição: dc.descriptionDepartment of Food Engineering (ZEA) Faculty of Animal Science and Food Engineering University of São Paulo (USP), SP-
Descrição: dc.descriptionFood Research Center (FoRC) University of São Paulo, Rua do Lago, 250, Semi-industrial building, block C, SP-
Descrição: dc.descriptionBiological Sciences Department São Paulo State University (UNESP), SP-
Idioma: dc.languageen-
Relação: dc.relationPolymer-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectChenopodium quinoa-
Palavras-chave: dc.subjectOzonization-
Palavras-chave: dc.subjectStarch oxidation-
Título: dc.titleStructural and functional properties of ozone-treated quinoa starch-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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