On the variation of physicochemical properties of starch samples treated by microwave radiation

Characterization of Native and Modified Starches by Potentiometric Titration

“…The shape of the curves coincides with those reported by other researchers [19]; they also observed that the abrupt change of pH between 5.0 and 9.0 corresponds to the dissociation of the acid groups present in the starch. When comparing potentiometric titration curves characteristic of oxidized starches, their movement to the right is observed with respect to the native starch.…”

“…Native starches from different botanical sources vary widely in structure and composition, but all granules are mainly formed by two molecular components, amylose (20-30%) and amylopectin (70-80%) [18]. It is a food and an important basic engineering building product widely applied 2 Journal of Applied Chemistry in various branches of the food industry (milk, meat, canned goods, and pastries) and in nonfood technologies, such as paper, textiles, adhesives, and pharmaceutical [19]. Industrial use is based on the adhesive and thickening properties, the ability to form films and gels, as well as its low cost and quality control [20][21][22].…”