In this work, different properties of potato starch modified by ozone oxidation were evaluated and described aiming to represent different possibilities of industrial application. The most promising results were observed regarding the pasting properties and the gel texture of the starch samples ozonated for 15 and 30 min. These samples presented a higher apparent viscosity and a higher gel strength when gelatinized at 65 and 70 °C, if compared to the native sample. Furthermore, the 15 and 30-min samples retained more water at mild temperatures (~60 °C) than the other samples. These results could be related to the less compact structure of the oxidized starches after the ozone processing due to the cleavage of their glycosidic bonds and the presence of electronegative groups. Not only do these characteristics facilitate the water absorption and gelatinization of the samples at mild temperatures, they also favour the granular disruption at higher temperatures (above 85 °C). The data reported in this work broadens the understanding of the ozone-modification process, as well as suggesting possibilities of industrial applications using ozonated potato starch.

在这项工作中，评估和描述了被臭氧氧化改性的马铃薯淀粉的不同性能，旨在代表不同的工业应用可能性。对于在15和30分钟臭氧化的淀粉样品的糊化特性和凝胶质地，观察到最有希望的结果。与天然样品相比，这些样品在65和70°C糊化时表现出更高的表观粘度和更高的凝胶强度。此外，15分钟和30分钟的样品在温和的温度（约60°C）下比其他样品保留更多的水。这些结果可能与臭氧处理后氧化淀粉的结构不太紧密有关，这是由于其糖苷键的断裂和带负电基团的存在。这些特性不仅有助于在温和的温度下样品的吸水和糊化作用，而且还有助于在较高温度（85°C以上）下破坏颗粒。这项工作中报告的数据拓宽了对臭氧改性过程的理解，并暗示了使用臭氧化马铃薯淀粉进行工业应用的可能性。