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

Gutkoski, L. C.; Evangelho, J. A.; Zavareze, E. R.; Pereira, J. M.; Moura, F. A.; Dias, A. R. G.

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

2017

The effects of oat starch oxidation at different hydrogen peroxide concentrations (0.5%,1.0%, 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 µmol TEAC/g DW and 0.84 ± 0.01 µmol TEAC/g DW) amongst four species of seaweed.

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