Effects of photooxidation exposure time on the modification of cassava starch: a comprehensive study on chemical, functional, structural, and morphological properties
Photooxidation is one of the green technologies that can be used to modify starch. This process produces oxidized starch which induces alterations in the starch structure and functional properties. Photooxidation of starch can be influenced by hydrogen peroxide concentration, exposure time, slurry c...
| Autores: | , , , , , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2024 |
| País: | Brasil |
| Institución: | Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
| Repositorio: | Food Science and Technology (Campinas) |
| Idioma: | inglés |
| OAI Identifier: | oai:ojs.fst.emnuvens.com.br:article/317 |
| Acceso en línea: | https://fstjournal.com.br/revista/article/view/317 |
| Access Level: | acceso abierto |
| Palabra clave: | cassava starch photooxidation starch properties |
| Sumario: | Photooxidation is one of the green technologies that can be used to modify starch. This process produces oxidized starch which induces alterations in the starch structure and functional properties. Photooxidation of starch can be influenced by hydrogen peroxide concentration, exposure time, slurry concentration, ultraviolet (UV) intensity, addition of lactic acid, and temperature. This study aims to evaluate the effect of photooxidation exposure time on the chemical, functional, structural, and morphological properties of cassava starch. Cassava starch was modified using a UV catalysator reactor and treated with photooxidation using a combination of hydrogen peroxide and UV irradiation for 15, 30, and 45 min. The result showed that the longer exposure time produced starch with higher amylose, carboxyl contents, solubility, water absorption capacity, oil absorption capacity, and color L*. Moreover, the longer time of the photooxidation process caused a decrease in the pH value, swelling power, and pasting properties. Photooxidation decreased the relative crystallinity values and damaged the granule morphology of the modified cassava starch. These results showed that photooxidation successfully modified cassava starch. |
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