Starch characterization after ozone treatment of wheat grains
| Autor: | Larbi Rhazi, Perrine Gozé, Thierry Aussenac, André Pauss |
|---|---|
| Přispěvatelé: | UniLaSalle, Transformation Intégrée de la Matière Renouvelable (TIMR), Université de Technologie de Compiègne (UTC) |
| Rok vydání: | 2016 |
| Předmět: |
chemistry.chemical_classification
Ozone Chemistry Starch 010401 analytical chemistry food and beverages 04 agricultural and veterinary sciences Polysaccharide 040401 food science 01 natural sciences Biochemistry 0104 chemical sciences [SPI]Engineering Sciences [physics] chemistry.chemical_compound 0404 agricultural biotechnology Differential scanning calorimetry Agronomy Rheology Amylopectin Molar mass distribution Cultivar Food science ComputingMilieux_MISCELLANEOUS Food Science |
| Zdroj: | Journal of Cereal Science Journal of Cereal Science, Elsevier, 2016, 70, pp.207-213. ⟨10.1016/j.jcs.2016.06.007⟩ |
| ISSN: | 0733-5210 1095-9963 |
| Popis: | Soft wheat grains were subjected to oxidation by ozone treatment. A Box Benhken design with three variables (humidification rate, ozone inlet concentration and reaction time) was used for the experiment. Two wheat cultivars differing on their technological properties were used. The products were characterized by determining rheological, thermal and other physicochemical properties such as RVA (Rapid Visco Analyzer), DSC (Differential Scanning Calorimetry), molecular weight distribution and amylopectin branched chain length distribution. Contrary to previous works, results clearly show no significant effect of ozone treatment on wheat starch in our experimental conditions (i.e. starch extracted from ozonated whole wheat grain) whatever the cultivar studied. Only slight increases of carboxyl groups have been noticed with increasing ozonation. Modifications observed on rheological properties in flour samples (i.e. alveographic and RVA measurements) in previous works (Goze et al., 2015) could mainly be explained by the oxidation of others molecules such as proteins and non-starch polysaccharides. |
| Databáze: | OpenAIRE |
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