Multi-scale structure characterization of ozone oxidized waxy rice starch
Jing Li1, Meng Du1, Zia-Ud Din2
1Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China.
Carbohydrate Polymers
|February 13, 2023
Summary
Ozone oxidation modifies waxy rice starch structure, creating polygon granules and ring-splitting in glucose units. This research guides starch modification and new food development using ozone technology.
Area of Science:
- Food Science
- Materials Science
- Chemical Engineering
Background:
- Understanding ozone oxidation of waxy rice starch is crucial for its advanced processing.
- Structural variations and reaction mechanisms are not fully elucidated.
- This limits the development of intensive processing techniques.
Purpose of the Study:
- To systematically investigate structural changes in waxy rice starch after ozone treatment.
- To elucidate the oxidation reaction mechanism of ozone on starch molecules.
- To provide theoretical guidance for ozone oxidation technology in starch modification.
Main Methods:
- Ozone treatment of waxy rice starch.
- Granule morphology analysis.
- 1D and 2D Nuclear Magnetic Resonance (NMR) spectroscopy (¹H NMR, ¹³C NMR, HSQC, HMBC).
- Other characterization techniques.
Main Results:
- Ozone oxidation resulted in polygon-shaped oxidized starch granules with multiple depressions.
- Ozone preferentially attacked amorphous zones before penetrating crystalline zones.
- Ring splitting occurred between C₂ and C₃ of glucose units, forming intramolecular and intermolecular hemiacetal groups.
Conclusions:
- Ozone oxidation induces significant structural modifications in waxy rice starch.
- The study clarifies the reaction pathway and resulting chemical structures.
- Findings support the application of ozone technology for starch modification and novel food product development.
