Abstract:

In this study, 5 mg/L ozone was used as an oxidant to treat glutinous rice. After ozone treatment, glutinous rice
flour was produced and corresponding starch was prepared. Results showed that the pasting viscosity of oxidized glutinous
rice flour and corresponding starch was increased with increasing ozone treatment time, whereas the hot paste stability and
aging resistance were slightly weakened but the cook properties did not show an obvious change. As the oxidation time
prolonged, the carboxyl content was increased. Moreover, the carbonyl content initially increased and then decreased with
increasing oxidation time. The Fourier transform infrared spectroscopy (FT-IR) analysis revealed that hydroxyl group was
firstly oxidized to carbonyl groups at C2, C3 and C6 in glucose units of starch, and then carboxyl groups, but at the same
time the C—O—C linkages were not broken.

Key words: ozone, glutinous rice, starch, viscosity, carboxyl groups, carbonyl groups