Dual modification of arrowroot starch: Interaction effects of heat-moisture treatment and ozone treatment on structure, physicochemical properties, and digestibility

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-09-04 DOI:10.1016/j.foodchem.2025.146256

Yana Cahyana , Satrio Sahasraya , Dina Intan Rizki , William Edison , Dwi Ajias Pramasari , Dewi Sondari , Nandi Sukri , Herlina Marta , Abderrahmane Ait Kaddour

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引用次数: 0

Abstract

Arrowroot starch has been modified using ozone, heat-moisture treatment (HMT), and their sequential combinations. Both treatments increase solubility, water absorption capacity (WAC), and adhesiveness, while reducing pasting viscosities. Ozone treatment also enhances brightness, hardness, gumminess, chewiness, and freeze–thaw stability (0.03 % syneresis), whereas HMT has the opposite effect. HMT shows much higher adhesiveness (−78.27 gF.s) compared to ozone-treated starch (−17.98 gF.s), and its impact on increasing WAC is also more substantial. Ozone raises slowly digestible starch (SDS) to 24.64 %, while HMT elevates rapidly digestible starch (RDS) to 34.17 % and decreases SDS to 2.20 %. Except for solubility and digestibility, the combined effects are sequence-dependent: ozone followed by HMT amplifies changes, while the reverse order gives additive effects. Some properties, such as WAC, adhesiveness, and RDS, show antagonistic responses. Nevertheless, the dominant structural influence of HMT in reducing SDS often outweighs the positive effects introduced by ozone treatment.

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竹芋淀粉的双重改性：热湿处理和臭氧处理对其结构、理化性质和可消化性的交互作用

采用臭氧、热湿处理（HMT）及其顺序组合对竹芋淀粉进行了改性。这两种处理都增加了溶解度、吸水能力（WAC）和粘附性，同时降低了糊状物的粘度。臭氧处理还提高了亮度、硬度、胶性、咀嚼性和冻融稳定性（0.03 %协同作用），而HMT具有相反的效果。HMT具有较高的粘附性（- 78.27 gF）。s)与臭氧处理淀粉（- 17.98 gF）相比。s)，其对WAC增加的影响也更为显著。臭氧使慢消化淀粉（SDS）升高至24.64 %，HMT使快速消化淀粉（RDS）升高至34.17 %，SDS降低至2.20 %。除溶解度和消化率外，综合效应是顺序依赖的：臭氧紧随HMT放大了变化，而相反的顺序则产生了加性效应。一些特性，如WAC、黏附性和RDS，表现出拮抗反应。然而，HMT在减少SDS方面的主要结构影响往往超过臭氧处理带来的积极影响。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.