The objective was to evaluate the synergistic effect of ozonization and α-amylase on modifying the microstructure and paste properties of starch, using 0.00042 g of ozone/100 g of buffer for various durations. Enzymatic susceptibility was increased, achieving maximum values of 12.73 % with an 11.42 % increase in crystallinity and an average particle size of 10.12 μm for 90 min treated japonica rice starch (JR90). The granules exhibited a polyhedral shape and, with increased intensity of combined treatments, formed clusters and lost their original geometry. Apparent viscosity, rheological, and textural parameters were reduced due to the more efficient action of α-amylase on ozonized starch, as confirmed by the low gelatinization enthalpy value (7.61 J/g). Ozone proved effective in opening starch chains, partially gelatinizing granules, homogenizing the enzymatic medium, and increasing the hydrolysis rate of α-amylase in japonica rice starch.

中文翻译：

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α-淀粉酶臭氧处理对粳稻淀粉微观结构和糊状改性的协同作用


目的是评价臭氧化和 α-淀粉酶对改变淀粉微观结构和糊状特性的协同作用，使用 0.00042 g 臭氧/100 g 缓冲液不同持续时间。酶敏感性增加，在 90 分钟处理的粳稻米淀粉 （JR90） 中达到最大值 12.73%，结晶度增加 11.42%，平均粒径为 10.12 μm。颗粒呈多面体形状，并且随着联合处理强度的增加，形成簇并失去其原始几何形状。由于 α-淀粉酶对臭氧化淀粉的作用更有效，表观粘度、流变学和质构参数降低，低糊化焓值 （7.61 J/g） 证实了这一点。臭氧在粳稻淀粉中可有效打开淀粉链、部分糊化颗粒、匀浆酶培养基和提高 α-淀粉酶的水解速率。