Effect of carbonyl content on the properties of thermoplastic oxidized starch

Zhang, Yurong; Zhang, Shuidong; Wang, Xiuli; Chen, Rongyi; Wang, Yu‐Zhong

doi:10.1016/j.carbpol.2009.04.023

Cited by 49 publications

(29 citation statements)

References 27 publications

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“…Studies carried out in films prepared with modified starch by active chlorine showed a decrease in tensile strength with an increase in the active chlorine concentration (Zhang et al 10. Mao et al 27 reported that in extruder corn starch/glycerol/PVOH blends, the films elaborated without PVOH had a tensile strength of 1.8 MPa and the films containing PVOH had 4 MPa.…”

Section: Resultsmentioning

confidence: 99%

“…Zhang et al 10 reported the effect of carbonyl content on the thermoplastic properties in films elaborated from oxidized starch, showing that the increase of carbonyl groups improved the mechanical and thermal properties. These results could be applied to films for the application in the food industry because they show a better thermal stability, transparent aspect, excellent film‐forming, and binding properties.…”

Section: Introductionmentioning

confidence: 99%

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Oxidized banana starch–polyvinyl alcohol film: Partial characterization

et al. 2012

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Composites of polyvinyl alcohol, native banana starch, oxidized banana starch using glycerol like plasticizer, were studied by mechanical tests (MT), scanning electronic microscopy (SEM), differential scanning calorimetry (DSC) and solubility in water. The oxidized banana starch showed higher level of carboxyl groups than of carbonyl groups. Composites of native banana starch/polyvinyl alcohol and oxidized banana starch/polyvinyl alcohol showed irregularities, indicating incomplete dispersion of the polymers. However, the film elaborated with the blend oxidized banana starch/polyvinyl alcohol showed the highest mechanical properties and the melting temperature of the first transition, as well as the lowest water vapor permeability, indicating higher interaction between both polymers. The composite oxidized banana starch/polyvinyl alcohol showed higher water solubility than the one of its counterpart with native banana starch at 25°C, and similar values were obtained for both films at 60°C. The oxidation of banana starch in order to elaborate a film blended with polyvinyl alcohol improved some mechanical and barrier properties, and this composite could be used for specific applications in the packing of food.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Oxidized banana starch–polyvinyl alcohol film: Partial characterization

et al. 2012

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“…Therefore, oxidized starch has become an important raw material in the manufacturing of food, paper, and many other industries. Several oxidants have been used to prepare oxidized starch, including hydrogen peroxide [5], oxygen [6], hypochlorite [7], ozone [8], permanganate [9], and organic acid [10]. However, in the oxidation process of starch, many oxidants have their own drawbacks, such as high pH value, high temperature, long reaction time, using catalyst, and environmental pollution [11][12][13].…”

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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“…Oxidized starch prepared by hydroxyl peroxide, chlorine dioxide and sodium hypochlorite were produced according to the following procedures respectively [6][7][8]. 50g potato starch and 250mL distilled water were mixed and heated at 80℃ for 30 min with mild stirring.…”

Section: Preparation Of Oxidized Starchesmentioning

confidence: 99%

Properties of Oxidized Starch Prepared by Hydrogen Peroxide, Chlorine Dioxide and Sodium Hypochlorite

Han¹

2016

Proceedings of the 2016 International Conference on Biomedical and Biological Engineering

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Abstract. Chlorine peroxide, Sodium hypochlorite and hydrogen peroxide were chosen as oxidant to prepare potato oxidized starch, and the properties of oxidized starch were determined. The results showed that carbonyl content of oxidized starch prepared by H 2 O 2 is 0.329%, much higher than other oxidized starch and potato starch. Gelatinized viscosity of oxidized starch prepared by ClO 2 is 15.69 Pa. s, significantly increased. All these starch were characterized by Fourier Thansform Infrared Spectroscopy (FT-IR). Different oxidized position and oxidized extent due to different oxidant were observed.

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Effect of carbonyl content on the properties of thermoplastic oxidized starch

Cited by 49 publications

References 27 publications

Oxidized banana starch–polyvinyl alcohol film: Partial characterization

Oxidized banana starch–polyvinyl alcohol film: Partial characterization

Preparation of Oxidized Starch Using Environment Friendly Chlorine Dioxide as Oxidant

Properties of Oxidized Starch Prepared by Hydrogen Peroxide, Chlorine Dioxide and Sodium Hypochlorite

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