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4252850 
Journal Article 
Ozone oxidation of cassava starch in aqueous solution at different pH 
Klein, B; Vanier, NL; Moomand, K; Pinto, VZ; Colussi, R; da Rosa Zavareze, E; Dias, AR 
2014 
Yes 
Food Chemistry
ISSN: 0308-8146
EISSN: 1873-7072 
155 
167-173 
English 
24594170 
WOS:000333730000025 
Ozone is a more powerful oxidant than common oxidising agents, such as sodium hypochlorite and hydrogen peroxide. It is considered as a safer starch modification method for both consumers and the environment. However, few studies have investigated the changes in starch properties associated with ozone treatment, particularly when applied in aqueous solution. This work aimed to evaluate the carbonyl and carboxyl contents, the X-ray diffraction patterns, the spectrum profiles of Fourier transform infrared spectroscopy, the pasting properties and the surface morphology of ozone-oxidised cassava starch during 60 min under different pH (3.5, 6.5 and 9.5) at 25°C. The pH 6.5 and 9.5 seemed to favour the cross-linking between the depolymerised starch molecules during ozonation. The pH 3.5 was more effective in reducing the peak viscosity, breakdown, setback and final viscosity of cassava starch during ozonation in aqueous solution. No differences in the granule surface morphology were observed in the ozone-treated cassava starches compared to native starch.