Ozone is a very powerful oxidizing agent and can rapidly decompose without generating waste. Ozone was applied to oxidize quinoa starch suspensions (10 g/100 g) were subjected to oxidation by ozonization and the effect of ozone generation time (OGT: 10, 20 and 30 min) was investigated on their structural and functional properties. As OGT increased from 10 to 30 min, amylose content and relative crystallinity reduced. Gel-permeation chromatography analysis indicated amylose depolymerization and structural analysis by FTIR revealed that ozonized starches had a considerable reduction in the degree of crystallinity with increasing OGT. Carbonyl/carboxyl group contents, paste clarity (26 %), oil absorption capacity (23 %) and peak apparent viscosity, values increased significantly (p ≤ 0.05) for treated samples. Ozone increased the mean diameter (D [2,3]), the onset temperature (DSC), and pasting properties. Thus, ozonization is a powerful method to modify starch, as well as a safe and inexpensive oxidizing process.

中文翻译：

---

臭氧处理藜麦淀粉的结构和功能特性


臭氧是一种非常强大的氧化剂，可以迅速分解而不产生废物。应用臭氧氧化藜麦淀粉悬浮液（10 g/100 g），通过臭氧氧化，并研究臭氧生成时间（OGT：10、20 和 30 分钟）对其结构和功能特性的影响。随着 OGT 从 10 分钟增加到 30 分钟，直链淀粉含量和相对结晶度降低。凝胶渗透色谱分析表明直链淀粉解聚，FTIR 结构分析表明，随着 OGT 的增加，臭氧化淀粉的结晶度显着降低。经过处理的样品的羰基/羧基含量、糊状物透明度 (26%)、吸油能力 (23%) 和峰值表观粘度值显着增加 (p ≤ 0.05)。臭氧增加了平均直径 (D [2,3])、起始温度 (DSC) 和糊化性能。因此，臭氧化是一种有效的淀粉改性方法，也是一种安全且廉价的氧化过程。