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Physicochemical Properties of Sago Ozone Oxidation: The Effect of Reaction Time, Acidity, and Concentration of Starch

The disadvantageous properties of sago starch has limited its application in food and industrial processes. The properties of sago starch can be improved by changing its physicochemical and rheological characteristics. This study examined the influence of reaction time, acidity, and starch concentra...

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Autores principales: Sumardiono, Siswo, Jos, Bakti, Pudjihastuti, Isti, Yafiz, Arvin M., Rachmasari, Megaria, Cahyono, Heri
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8228979/
https://www.ncbi.nlm.nih.gov/pubmed/34200263
http://dx.doi.org/10.3390/foods10061309
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author Sumardiono, Siswo
Jos, Bakti
Pudjihastuti, Isti
Yafiz, Arvin M.
Rachmasari, Megaria
Cahyono, Heri
author_facet Sumardiono, Siswo
Jos, Bakti
Pudjihastuti, Isti
Yafiz, Arvin M.
Rachmasari, Megaria
Cahyono, Heri
author_sort Sumardiono, Siswo
collection PubMed
description The disadvantageous properties of sago starch has limited its application in food and industrial processes. The properties of sago starch can be improved by changing its physicochemical and rheological characteristics. This study examined the influence of reaction time, acidity, and starch concentration on the oxidation of sago starch with ozone, a strong oxidant. Swelling, solubility, carbonyl, carboxyl, granule morphology, thermal profile, and functional groups are comprehensively observed parameters. With starch concentrations of 10–30% (v/w) and more prolonged oxidation, sago starch was most soluble at pH 10. The swelling power decreased with a longer reaction time, reaching the lowest pH 10. In contrast, the carbonyl and carboxyl content exhibited the same pattern as solubility. A more alkaline environment tended to create modified starch with more favorable properties. Over time, oxidation shows more significant characteristics, indicating a superb product of this reaction. At the starch concentration of 20%, modified sago starch with the most favorable properties was created. When compared to modified starch, native starch is generally shaped in a more oval and irregular manner. Additionally, native starch and modified starch had similar spectral patterns and identical X-ray diffraction patterns. Meanwhile, oxidized starch had different gelatinization and retrogradation temperatures to those of the native starch.
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spelling pubmed-82289792021-06-26 Physicochemical Properties of Sago Ozone Oxidation: The Effect of Reaction Time, Acidity, and Concentration of Starch Sumardiono, Siswo Jos, Bakti Pudjihastuti, Isti Yafiz, Arvin M. Rachmasari, Megaria Cahyono, Heri Foods Article The disadvantageous properties of sago starch has limited its application in food and industrial processes. The properties of sago starch can be improved by changing its physicochemical and rheological characteristics. This study examined the influence of reaction time, acidity, and starch concentration on the oxidation of sago starch with ozone, a strong oxidant. Swelling, solubility, carbonyl, carboxyl, granule morphology, thermal profile, and functional groups are comprehensively observed parameters. With starch concentrations of 10–30% (v/w) and more prolonged oxidation, sago starch was most soluble at pH 10. The swelling power decreased with a longer reaction time, reaching the lowest pH 10. In contrast, the carbonyl and carboxyl content exhibited the same pattern as solubility. A more alkaline environment tended to create modified starch with more favorable properties. Over time, oxidation shows more significant characteristics, indicating a superb product of this reaction. At the starch concentration of 20%, modified sago starch with the most favorable properties was created. When compared to modified starch, native starch is generally shaped in a more oval and irregular manner. Additionally, native starch and modified starch had similar spectral patterns and identical X-ray diffraction patterns. Meanwhile, oxidized starch had different gelatinization and retrogradation temperatures to those of the native starch. MDPI 2021-06-07 /pmc/articles/PMC8228979/ /pubmed/34200263 http://dx.doi.org/10.3390/foods10061309 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Sumardiono, Siswo
Jos, Bakti
Pudjihastuti, Isti
Yafiz, Arvin M.
Rachmasari, Megaria
Cahyono, Heri
Physicochemical Properties of Sago Ozone Oxidation: The Effect of Reaction Time, Acidity, and Concentration of Starch
title Physicochemical Properties of Sago Ozone Oxidation: The Effect of Reaction Time, Acidity, and Concentration of Starch
title_full Physicochemical Properties of Sago Ozone Oxidation: The Effect of Reaction Time, Acidity, and Concentration of Starch
title_fullStr Physicochemical Properties of Sago Ozone Oxidation: The Effect of Reaction Time, Acidity, and Concentration of Starch
title_full_unstemmed Physicochemical Properties of Sago Ozone Oxidation: The Effect of Reaction Time, Acidity, and Concentration of Starch
title_short Physicochemical Properties of Sago Ozone Oxidation: The Effect of Reaction Time, Acidity, and Concentration of Starch
title_sort physicochemical properties of sago ozone oxidation: the effect of reaction time, acidity, and concentration of starch
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8228979/
https://www.ncbi.nlm.nih.gov/pubmed/34200263
http://dx.doi.org/10.3390/foods10061309
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