Physico–chemical, morphological, and pasting properties of Pine nut (<i>Araucaria angustifolia</i>) starch oxidized with different levels of sodium hypochlorite

Conto, Leilane Costa de; Plata-Oviedo, Manuel Salvador Vicente; Steel, Caroline Joy; Chang, Yoon Kil

doi:10.1002/star.201000133

Cited by 16 publications

(4 citation statements)

References 19 publications

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“…Because both aldehyde and ketone groups could react with water to form hemiacetal, the oxidation of the hydroxyls at C‐2 and C‐3 could not be ruled out. However, the decomposition of starch through β‐elimination would occur easily if the hydroxyls at C‐2 and C‐3 were oxidized . Therefore, it was probably that the oxidation of hydroxyls occurred primarily at C‐6 position, as only modest decomposition was measured.…”

Section: Resultsmentioning

confidence: 99%

Preparation of water‐soluble oxidized starch with high carbonyl content by sodium hypochlorite

Zhang

2013

Starch Stärke

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Water-soluble oxidized starch with high carbonyl content (DO CO ¼ 0.40) was prepared using a one-step method with sodium hypochlorite (NaClO) as the primary oxidant and under the mediation of sodium bromide (NaBr) and hydroxylamine hydrochloride (NH 2 OH · HCl). The influences of pH, initial starch concentration, and the amount of NaBr and NH 2 OH · HCl on the carbonyl and carboxyl content were discussed. The molar ratio of carbonyl to carboxyl groups can be adjusted from 0.8 to 2.2 by controlling the dropping speed of NaClO. The formation of carbonyl and carboxyl groups on the oxidized starch was confirmed by Fourier-transform infrared (FT-IR) and 13 C NMR spectroscopy. The molecular weight of the oxidized starch determined by SEC revealed modest degradation. Besides, a good solubility of the oxidized starch in cold water was also proved based on the study of its solubility and swelling properties.

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Section: Resultsmentioning

confidence: 99%

Preparation of water‐soluble oxidized starch with high carbonyl content by sodium hypochlorite

Zhang

2013

Starch Stärke

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“…Compared with native starch, the stability, anti-retrogradation, and transparency of the oxidized starch can be improved greatly [1][2][3][4]. Therefore, oxidized starch has become an important raw material in the manufacturing of food, paper, and many other industries.…”

Section: Introductionmentioning

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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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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“…The intensity of oxidation determined the classification of the starches as whitened or oxidized. Starch was considered to be whitened when the carboxyl group content was below 0.1%, and if the content was above 0.1%, it was classified as oxidized . From the results shown in Table , it can be seen that all of the starches obtained under the experimental conditions can be considered to be whitened.…”

Section: Resultsmentioning

confidence: 96%

Partial characterization of starch obtained from Ramon (Brosimum alicastrumSwartz), oxidized under different conditions

et al. 2016

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Starch is widely used in industry. However, it must be modified to improve its properties and broaden its applications. The objective of this study was to investigate the effects of reaction time and pH on the main properties of oxidized Ramon starch (OS). Samples of native Ramon starch (NS) were oxidized with sodium hypochlorite (3.0 g active chlorine/100 g starch) at reaction times and pHs varying from 30 to 120 min and 8 to 11, respectively, according to a central composite rotatable design. The results were analyzed using a response surface methodology (RSM). Reaction time and pH had a significant effect on the carboxyl group content and color of the Ramon starch gel. The appearance of NS granule was similar to OS. Oxidation was more intense in starch treated at a pH of 11.6 and a reaction time of 75 min. The optimal conditions to obtain a whiter starch gel (L* = 41.5) were a reaction time of 86.4 min and a pH of 10.6. The OS showed lower values of total phenolic compounds compared to NS. The oxidation of NS with sodium hypochlorite can be used to obtain a whiter starch with different properties and broaden its potential applications in industry

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Physico–chemical, morphological, and pasting properties of Pine nut (Araucaria angustifolia) starch oxidized with different levels of sodium hypochlorite

Cited by 16 publications

References 19 publications

Preparation of water‐soluble oxidized starch with high carbonyl content by sodium hypochlorite

Preparation of water‐soluble oxidized starch with high carbonyl content by sodium hypochlorite

Preparation of Oxidized Starch Using Environment Friendly Chlorine Dioxide as Oxidant

Partial characterization of starch obtained from Ramon (Brosimum alicastrumSwartz), oxidized under different conditions

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