Photo oxidation of rice starch II. Using a water soluble photo initiator

El-Sheikh, Manal A.; Ramadan, Manal M.; El-Shafie, A.

doi:10.1016/j.carbpol.2009.03.034

Cited by 9 publications

(12 citation statements)

References 7 publications

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“…This is undoubtedly attributed to the increase of oxidation degree. In addition, the decrease in viscosity may also be due to the presence of oxidative degradation [23]. If the amount of sodium chlorate is over 3%, both the carboxyl content and viscosity of oxidized starch nearly level off.…”

Section: Dosage Of Sodium Chloratementioning

confidence: 95%

“…Enhancing the reaction temperature favors the formation of carboxyl groups. However, further increase in temperature may lead to side reaction [23]. Moreover, reaction temperature varies according to starch varieties and modified requirements (usually 20-60°C) and is generally lower than that of starch gelatinization (corn starch, 62-70°C).…”

Section: Dosage Of Hydrochloric Acid and Sulfuric Acidmentioning

confidence: 99%

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Preparation of Oxidized Starch Using Environment Friendly Chlorine Dioxide as Oxidant

Guo

Huang

Zhang

et al. 2014

International Journal of Food Engineering

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In the present work, the oxidized corn starch was prepared by using chlorine dioxide as novel oxidant. It was characterized by X-ray diffraction, scanning electron microscope (SEM), and transmission electron microscope (TEM). The main factors that affect the oxidation process were studied, and the oxidation degree of oxidized starch was determined by the carboxyl content and viscosity of the product. The results show that carboxyl groups are introduced into the starch chains successfully, and the oxidation reaction mainly carries out at the amorphous area. Compared with native starch, the light transmittance and anti-retrogradation of oxidized starch increase, whereas the viscosity reduces. The best oxidized starch can be obtained at the sodium chlorate dosage of 3%, hydrochloric acid 4%, and sulfuric acid 3% (all based on the initial starch weight), while the oxidation reaction is conducted at 50°C for 5 h.

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Section: Dosage Of Sodium Chloratementioning

confidence: 95%

Section: Dosage Of Hydrochloric Acid and Sulfuric Acidmentioning

confidence: 99%

Preparation of Oxidized Starch Using Environment Friendly Chlorine Dioxide as Oxidant

Guo

Huang

Zhang

et al. 2014

International Journal of Food Engineering

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“…El-Sheik and collaborators (El-Sheikh, 1999b;El-Sheikh & Guthrie, 1997) further used this productive photoinitiator in the graft copolymerization of acrylic acid onto both starch and CMS with an effective graft yield and in the photooxidation of starch (El-Sheikh et al, 2009). Recently, El-Sheikh (El-Sheikh, 2014) used the water soluble 4-(trimethyl ammoniummethyl) benzophenone chloride photoinitiator for the first time in the photoreduction of silver ions to silver nanoparticles (AgNPs) in presence of CMS as a stabilizing agent and utilizing the prepared AgNPs to impart cotton, wool and acrylic fabrics antibacterial properties (El-Sheikh et al, 2013;El-Sheikh & Ibrahim, 2014).…”

Section: Introductionmentioning

confidence: 95%

A novel photo-grafting of acrylamide onto carboxymethyl starch. 1. Utilization of CMS-g-PAAm in easy care finishing of cotton fabrics

El-Sheikh

2016

Carbohydrate Polymers

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“…Starches can be modified by chemical, physical, enzymatic or combined methods. Oxidative modification has been the subject of much research, mainly on how to develop starch pastes with more fluidity, cohesion, transparency and whiter granules [5,6,10,11].…”

Section: Introductionmentioning

confidence: 99%

Investigation of the photo-oxidation of cassava starch granules

Hornung

Oliveira

Lazzarotto

et al. 2015

J Therm Anal Calorim

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In this study, the combined and simultaneous actions of H 2 O 2 and UV radiation on cassava starch granules were applied and the thermal, rheological, structural and colour properties were investigated. Samples of native cassava starch were oxidised with standard H 2 O 2 solutions (0.1, 0.2 and 0.5 mol L -1 ) and exposed for 1 h under UV light (UVC radiation with k = 256 nm), with constant stirring. The solutions were subsequently filtered, washed, dried and analysed. The thermogravimetric curves showed similar behaviour, with three main mass losses and an increase in the thermal stability of each sample. The oxidative modification performed caused a strong decrease in the setback and final viscosity parameters (RVA), a gradual decrease in the gelatinisation enthalpy (DSC) and relative crystallinity (XRD) and significant differences in the average roughness of the granules (NC-AFM). The X-ray diffraction powder patterns displayed the ''A'' type for all the starch granules. The colour parameters showed a decrease in the -a* value (trend to green) for all the treated samples.

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Photo oxidation of rice starch II. Using a water soluble photo initiator

Cited by 9 publications

References 7 publications

Preparation of Oxidized Starch Using Environment Friendly Chlorine Dioxide as Oxidant

Preparation of Oxidized Starch Using Environment Friendly Chlorine Dioxide as Oxidant

A novel photo-grafting of acrylamide onto carboxymethyl starch. 1. Utilization of CMS-g-PAAm in easy care finishing of cotton fabrics

Investigation of the photo-oxidation of cassava starch granules

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