The influence of ultrasound on the degree of oxidation of hypochlorite-oxidized corn starch

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

“…The well aqueous solubility was primarily attributed to the introduction of hydrophilic carboxyl groups, which enhanced the hydrophilicity of starch. In addition, the disorganization of intragranular structure and disruption of intramolecular hydrogen bonds caused by the oxidative degradation and the introduction of carboxyl groups also facilitated the access of water into the amorphous areas . However, the water solubility of the oxidized starch was reduced quickly to 39.5 and 22.0% and the starch molecular chains were partly swelled when the t NaClO was extended to 90 and 300 min, respectively.…”

Efeito do ultrassom na extração e modificação de amidos

“…O ultrassom já foi estudado em modificações por substituição (acetilação, hidroxipropilação, octenilosuccinilação, e carboximetilação) e oxidação de amidos provenientes de diversas fontes, incluindo o milho (HUANG et al, 2007;CHEN et al, 2014;CHONG et al, 2013), mandioca (GAO et al, 2011) e inhame (Dioscorea zingiberensis) (ZHANG et al, 2012).…”

“…Por isso, é uma tecnologia que tem sido estudada e aplicada na indústria de alimentos, em processos de emulsificação, homogeneização, esterilização, filtração, secagem, separação e extração de compostos (TAO & SUN, 2015). Recentemente, alguns estudos estão sendo realizados com objetivo de avaliar a utilização do ultrassom não só para essas finalidades, como também em modificações (HU et al, 2013;CHONG et al, 2013;CHEN et al, 2014;HU et al, 2015) e extração de amidos (WANG & WANG, 2004;ZHANG et al, 2005).…”

Rapid Preparation of Oxidized Starch with High Carbonyl Contents Using NaBrO as Oxidizer

“…[24][25][26] It is also time consuming to accomplish a multi-step process including gelatinization, cooling and oxidation, resulting in high energy consumption and low efficiency. [27][28][29] As early as 1972, Ziderman et al [30] reported the oxidation kinetics of starch by diluted bromine water, however, the reaction conditions were not studied in detail. Recently reports [31][32][33] believed that sodium bromide can be used as a co-catalyst in the oxidation system such as NaClO/TEMPO/NaBr system and NaClO/NH 2 OH Á HCl/NaBr system, where sodium bromide was oxidized by sodium hypochlorite to form sodium hypobromite, which was subsequently used as an oxidizer to react with starch to produce oxidized starch.…”

“…However, during the oxidation process of starch, some oxidizers create some concerns associated with modification conditions, such as high pH value, high temperature, long reaction time and/or using expensive catalyst . It is also time consuming to accomplish a multi‐step process including gelatinization, cooling and oxidation, resulting in high energy consumption and low efficiency …”