Crystallinity thermal and gel properties of oat starch oxidized using hydrogen peroxide

Gutkoski L. C., . and Evangelho J. A., . and Zavareze E. R., . and Pereira J. M., . and Moura F. A., . and Dias A. R. G., . Crystallinity thermal and gel properties of oat starch oxidized using hydrogen peroxide. pp. 1545-1552. ISSN 2231-7546

The effects of oat starch oxidation at different hydrogen peroxide concentrations (0.5 0.01 and 1.5) on the physicochemical crystallinity thermal and textural properties of starch were investigated. The carbonyl content carboxyl content crystallinity gelatinization characteristics swelling power solubility gel hardness and gelation property of the starches were evaluated. The extraction yield of oat starch was 31.51 with 99 purity. The oxidation promoted the insertion of carbonyl and carboxyl groups and reduced the relative crystallinity gelatinization enthalpy swelling power and solubility of starch. The gels of oxidized starches had a higher hardness adhesiveness gumminess and a lower cohesiveness when compared to native starch gels. The oxidized oat starch with 0.5 and 1.0 hydrogen peroxide form gels at lower concentrations when compared to native starch.portrayed the most antioxidant compounds (37.41 0.01 mg GAE/g DW and 4.54 0.02 mg CE/g DW) and capacities (2.00 0.01 mol TEAC/g DW and 0.84 0.01 mol TEAC/g DW) amongst four species of seaweed.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(04)%202017/(28).p...

Abstract

The effects of oat starch oxidation at different hydrogen peroxide concentrations (0.5 0.01 and 1.5) on the physicochemical crystallinity thermal and textural properties of starch were investigated. The carbonyl content carboxyl content crystallinity gelatinization characteristics swelling power solubility gel hardness and gelation property of the starches were evaluated. The extraction yield of oat starch was 31.51 with 99 purity. The oxidation promoted the insertion of carbonyl and carboxyl groups and reduced the relative crystallinity gelatinization enthalpy swelling power and solubility of starch. The gels of oxidized starches had a higher hardness adhesiveness gumminess and a lower cohesiveness when compared to native starch gels. The oxidized oat starch with 0.5 and 1.0 hydrogen peroxide form gels at lower concentrations when compared to native starch.portrayed the most antioxidant compounds (37.41 0.01 mg GAE/g DW and 4.54 0.02 mg CE/g DW) and capacities (2.00 0.01 mol TEAC/g DW and 0.84 0.01 mol TEAC/g DW) amongst four species of seaweed.

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Item Type:	Article
AGROVOC Term:	Hydrogen peroxide
AGROVOC Term:	Starch
AGROVOC Term:	Oxidation
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Carbonyl compounds
AGROVOC Term:	Gelatinization
AGROVOC Term:	Swelling
AGROVOC Term:	Solubility
AGROVOC Term:	Hardness
AGROVOC Term:	Gelation
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23794

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