Title of article :
Preparation and properties of oxidized starch with high degree of oxidation
Author/Authors :
Zhang، نويسنده , , Yu-Rong and Wang، نويسنده , , Xiu-Li and Zhao، نويسنده , , Guo-Ming and Wang، نويسنده , , Yu-Zhong، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2012
Pages :
9
From page :
2554
To page :
2562
Abstract :
A highly efficient method for preparing oxidized starches with a high degree of oxidation (DO) was developed, using CuSO4 and H2O2 respectively as a catalyst and an oxidant. The effect of different parameters including starch origin, oxidant content, temperature, catalyst content, and reaction time on the DO was investigated systematically. In the present study, only 0.5% of catalyst was added, and the reaction time could be reduced to 1 h, while in the previous study the reaction time of 72 h was necessary to achieve almost the same DO without a catalyst. The structures and properties of oxidized starches were characterized by FT-IR, DSC, TGA, XRD, and transmittance light testing. The oxidation reduced the intrinsic viscosity and thermal stability of the oxidized starches, and could change the crystalline structures into amorphous states when the DO reached 56.3%. When temperature and/or DO increased, the transmittance of suspended solution of oxidized starch increased correspondingly.
Keywords :
Carbonyl content , Degree of oxidation , Hydrogen peroxide , Oxidized starch
Journal title :
CARBOHYDRATE POLYMERS
Serial Year :
2012
Journal title :
CARBOHYDRATE POLYMERS
Record number :
1623403
Link To Document :
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