This work evaluated the ozonation of cassava starch, correlating the process conditions with starch structure and properties. The starch structure was evaluated considering both molecules and granules. Ozonation resulted in an increased number of carbonyl and carboxyl groups with increasing ozone consumption. Moreover, a reduction of large and branched molecules was observed, with the consequent increase of smaller sized molecules. The structural changes significantly influenced the pasting properties, gel texture, water absorption and solubility indexes. As the main result, ozonation improved the hydrogels’ texture. The 145.3 mg O₃ g_starch⁻¹ sample produced gels ~280% stronger than the native starch. Moreover, the ozonated starch hydrogels maintained their consistency even at acidic conditions – on the contrary to native starch. Finally, the ozonated starch pastes were clearer than native ones. Therefore, ozone processing gives new possibilities for cassava starch application.

这项工作评估了木薯淀粉的臭氧氧化作用，使加工条件与淀粉的结构和性能相关联。考虑分子和颗粒评估淀粉结构。臭氧化导致羰基和羧基的数目增加，同时臭氧消耗增加。此外，观察到大分子和支链分子的减少，因此小分子的增加。结构变化显着影响糊化性能，凝胶质地，吸水率和溶解度指数。作为主要结果，臭氧化改善了水凝胶的质地。145.3 mg O ₃  g_淀粉^-1样品产生的凝胶比天然淀粉强280％。此外，与天然淀粉相反，臭氧化淀粉水凝胶即使在酸性条件下也能保持其稠度。最后，臭氧化的淀粉糊比天然糊清晰。因此，臭氧处理为木薯淀粉的应用提供了新的可能性。