Using Ozonation and Amino Acids to Change Pasting Properties of Rice Starch

Abstract

In this study, the effects of ozonation and the addition of amino acids on rice starches were determined in terms of pasting properties using a rapid visco-analyzer. Results from viscosity analysis showed that 30-min ozone treatment on commercial rice starch exhibited the greatest swelling extent among the treatments and least retrogradation tendency. The control pure oxygen treated sample had the best cooking stability. The addition of lysine (6%) to 30-min ozonated commercial rice starch significantly reduced peak viscosity (PV), minimum viscosity (MV), and final viscosity (FV) by 918, 1024, and 1023 cP, respectively. Moreover, it decreased Ptime, resulting in the faster swelling upon heating and less rigid gel formation upon cooling. Furthermore, the presence of lysine in 30-min ozonated starch isolate (WSI) also significantly reduced PV, MV, FV, pasting time, and total setback (TSB) and produced starch gel with the best cooking stability and the least retrogradation tendency. Ozonated starch exhibited similar pasting properties to those from oxidized starches treated with low concentrations of chemical oxidizing agents. The combination of lysine with ozonation resulted in pasting properties similar to starches treated with high levels of chemical oxidizing agents. The ozonated starch could be used as a thickening agent, whereas ozonated starch with lysine might be an alternative for a highly chemically oxidized starch. Therefore, ozonation alone or the combination of ozonation and addition of lysine might be used to develop new starch ingredients with various functionalities without using typical chemical modifications.

Functional, thermal and molecular behaviours of ozone-oxidised cocoyam and yam starches

“…Reports have been made of the increase in breakdown viscosity after oxidation of native starches with ozone (An & King, 2009;Chan et al, 2009). The different responses of these starches to ozone-oxidation may be adduced to variation in their botanical sources.…”

“…Ozone-oxidised starches at 10 min OGT were analysed, because at this OGT, the ozone-oxidised starches competed favourably, in terms of pasting properties, with oxidised starches prepared by conventional alkaline hypochlorite method. Pasting properties of ozone-oxidised and alkaline hypochlorite oxidised starches have been compared (An & King, 2009). X-ray diffraction peaks for the native starches appeared at 14.95°, 16.95°and 22.10°2h for white cocoyam, 15.25°, 17.30°a nd 17.40°2h for red cocoyam, 5.80°, 15.05°and 17.40°2h for white yam and 5.75°, 14.25°and 17.10°2h for yellow yam.…”

“…The ozonated starches exhibited similar pasting properties compared with starches chemically oxidised at low concentration of sodium hypochlorite (An & King, 2009). No residues are observed when the ozonized starches are introduced to a food product (Chan, Bhat, & Karim, 2009).…”

Effect of nonthermal plasma on physico-chemical, amino acid composition, pasting and protein characteristics of short and long grain rice flour

“…NTP in air and gaseous mixtures containing oxygen as acomponent yield ozone as one of the major species with a long half-life. Ozone (O 3 Ozone treatment of rice starch was reported to enhance the swelling capacity with a reduced retrogradation tendency (An & King, 2009). Therefore, ozonated starch has commercial importance.…”

Inactivation of Foodborne Bacteria Biofilms by Aqueous and Gaseous Ozone

“…Ozonation has been successfully used in the food field to control bacterial counts in fruit and vegetable (Ölmez and Akbas, 2009), dairy (Segat et al, 2014; Marino et al, 2015), meat and seafood products (Gelman et al, 2005). It has been shown that ozone can be used to modify the chemical and physical properties of various macromolecules (Sankaran et al, 2008; An and King, 2009; Segat et al, 2015). The wide application of ozone in food field is only limited by health and safety aspects since it is a toxic compound that causes headaches, dry throat, and irritation to the respiratory system and even irreversible lethal effects at high concentrations can occur (Cullen and Norton, 2012).…”