Dual-process of starch modification: Combining ozone and dry heating treatments to modify cassava starch structure and functionality

Author(s)

Lima, Damaris Carvalho ^[1] ; Maniglia, Bianca Chieregato ^{[1, 2, 3, 4]} ; Matta, Jr., Manoel Divino ^[1] ; Le-Bail, Patricia ^{[3, 4]} ; Le-Bail, Alain ^{[2, 4]} ; Duarte Augusto, Pedro Esteves ^{[5, 1]}

Affiliation

^[1] Univ Sao Paulo, Luiz de Queiroz Coll Agr ESALQ, Dept Agrifood Ind Food & Nutr LAN, BR-13418900 Piracicaba, SP - Brazil

^[2] ONIRIS GEPEA UMR CNRS, F-6144 Nantes - France

^[3] BIA INRAE UR, F-1268 Nantes - France

^[4] SFR IBSM INRAE CNRS, F-4202 Nantes - France

^[5] Univ Sao Paulo, Food & Nutr Res Ctr NAPAN, BR-05508000 Sao Paulo, SP - Brazil

• Document type: Journal article
• Source: International Journal of Biological Macromolecules; v. 167, p. 894-905, JAN 15 2021.
• Web of Science Citations: 0

Abstract

This work evaluated for the first time the effect of dual modification of cassava starch by using ozone (O-3) and dry heating treatment (DHT). The dual modification was capable to promote fissures on the surface of the starch granule (DHT + O-3), affected the starch amorphous domains, presented greater degree of starch oxidation (DHT + O-3) and different profiles of starch molecular size distribution. These modifications resulted in starches with different properties. Moreover, the sequence of treatments was decisive for the hydrogel properties: while DHT + O-3 resulted in formation of stronger gels, O-3 + DHT resulted in weaker gels. In conclusion, this proposed dual modification was capable to produce specific modified starch when compared with the isolated treatments, also expanding the potential of cassava starch applications. (C) 2020 Elsevier B.V. All rights reserved. (AU)

• FAPESP's process: 19/05043-6 - NewDRYING: new strategies to enhance food drying
• Grantee: MARIA ANTONIA CALORI
• Support Opportunities: Regular Research Grants