ABSTRACT 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 gstarch −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.

中文翻译：

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木薯淀粉的臭氧处理

摘要 这项工作评估了木薯淀粉的臭氧化，将工艺条件与淀粉结构和特性相关联。考虑分子和颗粒来评估淀粉结构。随着臭氧消耗的增加，臭氧化导致羰基和羧基的数量增加。此外，观察到大分子和支化分子的减少，随之而来的是较小分子的增加。结构变化显着影响糊化性能、凝胶质地、吸水率和溶解度指标。主要结果是，臭氧化改善了水凝胶的质地。145.3 mg O3 gstarch -1 样品产生的凝胶比天然淀粉强约 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，臭氧化淀粉糊比天然淀粉糊更清澈。因此，臭氧处理为木薯淀粉的应用提供了新的可能性。