Effect of deproteinization on degree of oxidation of ozonated starch
Effects of deproteinization on the degree of oxidation of ozonated starch (corn, sago, and
tapioca) were investigated. Starch in dry powder form was exposed to ozone for 10min at
different ozone generation times (OGTs: 1, 3, 5, 10min), and then native starches (NS) and
deproteinized starches (DPS) were analyzed for protein content. Deproteinization caused a
significant reduction in protein content for corn (∼ 21%) and sago (∼ 16%) starches relative
to NS. Carbonyl and carboxyl contents increased significantly in all ozonated deproteinized …
tapioca) were investigated. Starch in dry powder form was exposed to ozone for 10min at
different ozone generation times (OGTs: 1, 3, 5, 10min), and then native starches (NS) and
deproteinized starches (DPS) were analyzed for protein content. Deproteinization caused a
significant reduction in protein content for corn (∼ 21%) and sago (∼ 16%) starches relative
to NS. Carbonyl and carboxyl contents increased significantly in all ozonated deproteinized …
Effect of deproteinization on degree of oxidation of ozonated starch.
CHT Chan HuiTin, AF Ariffin Fazilah, RB Rajeev Bhat… - 2011 - cabidigitallibrary.org
Abstract Effects of deproteinization on the degree of oxidation of ozonated starch (corn,
sago, and tapioca) were investigated. Starch in dry powder form was exposed to ozone for
10 min at different ozone generation times (OGTs: 1, 3, 5, 10 min), and then native starches
(NS) and deproteinized starches (DPS) were analyzed for protein content. Deproteinization
caused a significant reduction in protein content for corn (∼ 21%) and sago (∼ 16%)
starches relative to NS. Carbonyl and carboxyl contents increased significantly in all …
sago, and tapioca) were investigated. Starch in dry powder form was exposed to ozone for
10 min at different ozone generation times (OGTs: 1, 3, 5, 10 min), and then native starches
(NS) and deproteinized starches (DPS) were analyzed for protein content. Deproteinization
caused a significant reduction in protein content for corn (∼ 21%) and sago (∼ 16%)
starches relative to NS. Carbonyl and carboxyl contents increased significantly in all …
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