Raphael Lucas Jacinto Almeida, Newton Carlos Santos, Shênia Santos Monteiro, Shirley Santos Monteiro, João Vítor Fonseca Feitoza, Mércia Mélo de Almeida Mota, Raphael da Silva Eduardo, Patrícia Marinho Sampaio, Gilsandro Alves da Costa, Matheus Augusto de Bittencourt Pasquali, Rebeca de Almeida Silva, Flávia Izabely Nunes Moreira, Lyandra Maria de Oliveira, Tamires dos Santos Pereira, Artur Xavier Mesquita de Queiroga, Celene Ataíde Cordeiro Ribeiro
{"title":"臭氧与α-淀粉酶处理对粳米淀粉微观结构和糊化性能改性的协同效应","authors":"Raphael Lucas Jacinto Almeida, Newton Carlos Santos, Shênia Santos Monteiro, Shirley Santos Monteiro, João Vítor Fonseca Feitoza, Mércia Mélo de Almeida Mota, Raphael da Silva Eduardo, Patrícia Marinho Sampaio, Gilsandro Alves da Costa, Matheus Augusto de Bittencourt Pasquali, Rebeca de Almeida Silva, Flávia Izabely Nunes Moreira, Lyandra Maria de Oliveira, Tamires dos Santos Pereira, Artur Xavier Mesquita de Queiroga, Celene Ataíde Cordeiro Ribeiro","doi":"10.1016/j.foodchem.2024.142145","DOIUrl":null,"url":null,"abstract":"The objective was to evaluate the synergistic effect of ozonization and α-amylase on modifying the microstructure and paste properties of starch, using 0.00042 g of ozone/100 g of buffer for various durations. Enzymatic susceptibility was increased, achieving maximum values of 12.73 % with an 11.42 % increase in crystallinity and an average particle size of 10.12 μm for 90 min treated japonica rice starch (JR90). The granules exhibited a polyhedral shape and, with increased intensity of combined treatments, formed clusters and lost their original geometry. Apparent viscosity, rheological, and textural parameters were reduced due to the more efficient action of α-amylase on ozonized starch, as confirmed by the low gelatinization enthalpy value (7.61 J/g). Ozone proved effective in opening starch chains, partially gelatinizing granules, homogenizing the enzymatic medium, and increasing the hydrolysis rate of α-amylase in japonica rice starch.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"165 1","pages":""},"PeriodicalIF":8.5000,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Synergistic effect of ozone treatment with α-amylase on the modification of microstructure and paste properties of japonica rice starch\",\"authors\":\"Raphael Lucas Jacinto Almeida, Newton Carlos Santos, Shênia Santos Monteiro, Shirley Santos Monteiro, João Vítor Fonseca Feitoza, Mércia Mélo de Almeida Mota, Raphael da Silva Eduardo, Patrícia Marinho Sampaio, Gilsandro Alves da Costa, Matheus Augusto de Bittencourt Pasquali, Rebeca de Almeida Silva, Flávia Izabely Nunes Moreira, Lyandra Maria de Oliveira, Tamires dos Santos Pereira, Artur Xavier Mesquita de Queiroga, Celene Ataíde Cordeiro Ribeiro\",\"doi\":\"10.1016/j.foodchem.2024.142145\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The objective was to evaluate the synergistic effect of ozonization and α-amylase on modifying the microstructure and paste properties of starch, using 0.00042 g of ozone/100 g of buffer for various durations. Enzymatic susceptibility was increased, achieving maximum values of 12.73 % with an 11.42 % increase in crystallinity and an average particle size of 10.12 μm for 90 min treated japonica rice starch (JR90). The granules exhibited a polyhedral shape and, with increased intensity of combined treatments, formed clusters and lost their original geometry. Apparent viscosity, rheological, and textural parameters were reduced due to the more efficient action of α-amylase on ozonized starch, as confirmed by the low gelatinization enthalpy value (7.61 J/g). Ozone proved effective in opening starch chains, partially gelatinizing granules, homogenizing the enzymatic medium, and increasing the hydrolysis rate of α-amylase in japonica rice starch.\",\"PeriodicalId\":318,\"journal\":{\"name\":\"Food Chemistry\",\"volume\":\"165 1\",\"pages\":\"\"},\"PeriodicalIF\":8.5000,\"publicationDate\":\"2024-11-19\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1016/j.foodchem.2024.142145\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.foodchem.2024.142145","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Synergistic effect of ozone treatment with α-amylase on the modification of microstructure and paste properties of japonica rice starch
The objective was to evaluate the synergistic effect of ozonization and α-amylase on modifying the microstructure and paste properties of starch, using 0.00042 g of ozone/100 g of buffer for various durations. Enzymatic susceptibility was increased, achieving maximum values of 12.73 % with an 11.42 % increase in crystallinity and an average particle size of 10.12 μm for 90 min treated japonica rice starch (JR90). The granules exhibited a polyhedral shape and, with increased intensity of combined treatments, formed clusters and lost their original geometry. Apparent viscosity, rheological, and textural parameters were reduced due to the more efficient action of α-amylase on ozonized starch, as confirmed by the low gelatinization enthalpy value (7.61 J/g). Ozone proved effective in opening starch chains, partially gelatinizing granules, homogenizing the enzymatic medium, and increasing the hydrolysis rate of α-amylase in japonica rice starch.
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Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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