Effect of Oxidation Level of High-Amylose Corn Starch on Its Acetylation, Molecular Structure, and Functional Properties

Ozone exposure tunes the physicochemical properties of sweet potato starch by modifying its molecular structure

Ozonation is an efficient method for improving the technical performance of some starches, but the feasibility of its use for sweet potato starch remains unknown. The effects of aqueous ozonation on the multi-scale structure and physicochemical properties of sweet potato starch were explored. Structurally, ozonation did not generate significant alterations at the granular level (size, morphology, lamellar structure, and long-range and short-range ordered structures), but led to tremendous changes at the molecular level, including converting hydroxyl groups to carbonyl and carboxyl groups and depolymerizing starch molecules. These structural changes resulted in prominent alternations in the technological performance of sweet potato starch, such as increases in water solubility and paste clarity and decreases in water absorption capacity, paste viscosity, and paste viscoelasticity. For these traits, their amplitudes of variation elevated when the ozonation time was extended and peaked at the longest ozonation time (60 min). The greatest changes in paste setback (30 min), gel hardness (30 min), and the puffing capacity of the dried starch gel (45 min) were observed at moderate ozonation times. In summary, aqueous ozonation is a new method for fabricating sweet potato starch with improved functionality.

Acetylated corn starch as a fat replacer: Effect on physiochemical, textural, and sensory attributes of beef patties during frozen storage

Acetylated corn starch was used as a fat replacer in beef patties and its effect on the physicochemical, textural, and sensory attributes of the patties was assessed during frozen storage (-20 °C) for 60 days. The results showed that acetylated corn starch enhanced the redness, moisture retention, thickness, and sensory attributes of the patties (P ≤ 0.05). It also reduced the firmness, cooking loss, diameter reduction rate, and dimensional shrinkage of the patties (P ≤ 0.05). The patties contain 15% acetylated corn starch showed a microstructure similar to that contain 15% animal fat as examined by scanning electron microscopy. Patties containing acetylated corn starch showed high scores of physicochemical properties and sensory attributes, which revealed the beneficial use of this modified starch in meat industry. In conclusion, acetylated corn starch improved the physicochemical properties and sensory attributes of beef patties and can thus be used as fat replacer in meat products.