The effect of rye starch of different molar mass on the oxidation process, structural changes, radicals' formation and functional properties of modified starch

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-10-18 DOI:10.1016/j.foodchem.2025.146775

Sławomir Pietrzyk , Angelika Wojtyś , Joanna Sobolewska-Zielińska , Magdalena Kurdziel , Maria Łabanowska , Krzysztof Buksa

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Abstract

The aim of work was to compare the susceptibility to oxidation of 3 rye starches of different molar mass. The comparison was done under standardized conditions and the properties of rye starches were also compared with commercial corn starch. Starches were oxidized by chlorate(I) sodium (10 g CI/kg starch). Rye starches exhibited lower susceptibility to oxidation (0.030–0.047 % COOH) compared to corn starch. The oxidation of high molar mass rye starch caused more distinct depolymerization of starch chains compared to rye starch of lower molar mass. In starches of low molar mass, depolymerization occurred mainly through the cleavage of the 1–4 glycosidic bond, whereas in high molar mass starch of degradation processes also the breaking of the 1–6 glycosidic bonds, limiting oxidation process at the C(6) atom of glucose. Rye starches showed higher stability of water binding capacity and viscosity of paste compared to corn starch, therefore they can be an alternative, good thickener for soup and sauces.

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研究了不同摩尔质量的黑麦淀粉对变性淀粉氧化过程、结构变化、自由基形成及功能特性的影响

比较了3种不同摩尔质量的黑麦淀粉对氧化的敏感性。在标准条件下进行了比较，并对黑麦淀粉与商品玉米淀粉的性能进行了比较。用氯酸钠（10 g CI/kg淀粉）氧化淀粉。与玉米淀粉相比，黑麦淀粉对氧化的敏感性较低（0.030-0.047 % COOH）。与低摩尔质量的黑麦淀粉相比，高摩尔质量的黑麦淀粉的氧化引起了更明显的淀粉链解聚。在低摩尔质量的淀粉中，解聚主要通过1-4糖苷键的断裂发生，而在高摩尔质量淀粉的降解过程中，1-6糖苷键的断裂也发生，限制了葡萄糖C(6)原子的氧化过程。与玉米淀粉相比，黑麦淀粉具有较高的粘水性和糊状粘度稳定性，可作为汤料和酱料的增稠剂。

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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.