Oxidation of Potato Starch by Hydrogen Peroxide

Starch/Staerke - Tập 47 Số 1 - Trang 19-23 - 1995
Petteri Parovuori1, Antti Hamunen2, Pirkko Forssell1, Karin Autio1, Kaisa Poutanen1
1VTT. Biotechnology and Food Research, P.O. Box 1500, 02044 VTT
2Raisio Chemicals, P.O. Box 101, 21201 Raisio (Finland)

Tóm tắt

AbstractPotato starch was oxidized by hydrogen peroxide in alkaline and acidic reaction conditions with copper, iron and tungstate catalysts in order to introduce carboxyl and carbonyl groups to the starch molecule. Carbonyl contents up to 6.6 per 100 glucose units could be obtained, whereas carboxyl content remained low (up to 1.4). Starch yields in the alkaline and acidic reactions were 90 and 99%, respectively. The molecular weight decreased markedly with the degree of oxidation, and was dependent on the catalyst used. Rheological measurements revealed that when the molecular weight of the moderately oxidized starch was high, a very firm gel (G' = 40kPa) was obtained with 25% starch concentration. When the degree of oxidation increased, the storage modulus G' decreased. The more the oxidized starch contained carbonyl groups, the higher was the gelatinization temperature.

Từ khóa


Tài liệu tham khảo

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Thông tin
Thông tin xuất bản

Starch/Staerke

Tập 47 Số 1

19-23

Thông tin tác giả