Oxidation of cornstarch using oxygen as oxidant without catalyst

Ye, Sheng; Wang, Qiuhua; Xu, Xuechun; Jiang, Wenyong; Gan, Shucai; Zou, Haifeng

doi:10.1016/j.lwt.2010.05.004

Cited by 29 publications

(6 citation statements)

References 37 publications

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“…Based on these data, it is logical that acidic and reducing (carboxyl and carbonyl) groups are formed within the starch macromolecules through oxidation using SPB. Meanwhile, the intensity of the OH stretching vibration absorption of OH groups in the glucose units is strikingly reduced; a point which implies that oxidation occurs at OH groups located at C2, C3, and C6 of the glucose units of the molecular chains of starch …”

Section: Resultsmentioning

confidence: 99%

“…Thus, Figure (a–d) depicts SEM of native and the oxidized maize starches. Figure (a) shows irregular shape for NS and the selected granules have heterogeneous particle size distribution which ranged from 2 to 20 μm in diameter . Due to oxidation reaction [Figure (b–d)], the resultant starches acquire rough surfaces and definiteness edges, which could be ascribed to erosion by SPB oxidant.…”

Section: Resultsmentioning

confidence: 99%

“…Chemical modifications of starch can be induced by subjecting it to oxidation, esterification, etherification, crosslinking, and grafting . When starch is treated with an oxidant, it undergoes changes in the molecular structure due to creation of acidic and reducing groups along with glucosidic bond session .…”

Section: Introductionmentioning

confidence: 99%

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Ultra‐microstructural features of perborate oxidized starch

Hebeish

El‐Rafie

Rabie

et al. 2013

J of Applied Polymer Sci

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Ultrafine structures of low, medium, and highly oxidized starches, symbolized as LOS, MOS, and HOS, respectively, were thoroughly investigated. These oxidized starches were obtained by treatment of native starch (NS) with three different concentrations of sodium perborate (SPB). Thus, obtained products were studied with respect to major chemical and fine physical characteristics vis-a-vis these of NS (a) acidic and reduced groups creation along with mode of association, (b) significant increase in solubility, and (c) outstanding decrease in apparent viscosity. Thermogravimetric analysis (TGA) revealed thermal stability of the said substrates follows order: HOS > MOS > LOS > NS. Scanning electron micrographs (SEM) showed polygonal or irregular shape with particle size ranging from 2 to 20 l. After oxidation, the starch surface became rough and the edges lost their definiteness completely. In conclusion, SPB is an efficient oxidant to produce oxidized starches with useful characteristics, which advocate them to wide applications in textile sizing and medicinal domains.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Ultra‐microstructural features of perborate oxidized starch

Hebeish

El‐Rafie

Rabie

et al. 2013

J of Applied Polymer Sci

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“…The common oxidants used to produce oxidized starch are permanganate (Takizawa, Silva, Konkel, & Demiate, 2004), hydrogen peroxide, hypochlorite (Sangseethong, Termvejsayanon, & Sriroth, 2010) and oxygen (Ye et al, 2011), Among the abovementioned, sodium hypochlorite is the most popular used oxidizing agent for producing oxidized starches at commercial level (Kuakpetoon & Wang, 2001). According to Wurzburg (1986), there are two major reactions taking place during starch oxidation.…”

Section: Introductionmentioning

confidence: 99%

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

Chong

Uthumporn

Karim

et al. 2013

LWT - Food Science and Technology

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“…The FT-IR spectroscopic chromatograms of starches from different mung bean varieties in the range of 500-4,000 cm −1 are shown in Figure 3. The absorption bands of the O-H stretching of starch ranged from 3000-3500 cm −1 , the C-H stretching and bending vibrations of the methylene group were observed at 2926 cm −1 and 1400 cm −1, [39] and the bending vibration of O-H of water absorbed in the amorphous regions of starch was observed at 1649 cm −1 [40] for the starches from all the mung bean varieties. The IR ratios of 1047/1022 cm −1 of starches from the MB1, MB2, MB3, and MB7 varieties were higher than those of the other varieties, indicating that the granules of these starches had a greater degree of order than the granules of the starches from the other mung varieties.…”

Section: Fourier Transform Infrared (Ft-ir) Spectroscopic Analysis Of Mung Bean Starchesmentioning

confidence: 98%

Varying amylose contents affect the structural and physicochemical characteristics of starch in mung bean

Hương

Hoa

Hung

2021

International Journal of Food Properties

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Mung bean starches are widely used for producing transparent, good-quality noodles in the food industry. This study isolated starches from eight mung bean varieties and investigated how the amylose contents (19.1-32.9%) of the beans affected the structures, physicochemical properties, and resistant starch (RS) fractions of these starches. The starches were classified into three groups according to their amylose content: low-amylose starches with <25% amylose content (TN182, DXVN7, and DX208 varieties), intermediateamylose starches with 25%-30% amylose contents (DX14, KPS1, and V123 varieties), and high-amylose starches with >30% amylose contents (T135 and DX044 varieties). The amylose content of mung bean starches negatively correlated with the average degree of polymerization (DP n ) of the starch, whereas the mung bean variety dictated the average chain length (CL n Þ, degree of order, and short-range molecular order of the starch. All mung bean starches were found to have an A-type crystalline structure with a relative crystallinity of 25.8-34.7%. The starches with higher amylose contents exhibited higher peaks, final viscosities, and setbacks than the other starches. The contents of the RS fraction were in the range of 3.6-13.0%; the starches of the DX14, T135, and DX044 varieties had higher contents of the RS fractions (9.0%, 9.9%, and 13.0%, respectively) than the starches from the other mung bean varieties.

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Oxidation of cornstarch using oxygen as oxidant without catalyst

Cited by 29 publications

References 37 publications

Ultra‐microstructural features of perborate oxidized starch

Ultra‐microstructural features of perborate oxidized starch

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

Varying amylose contents affect the structural and physicochemical characteristics of starch in mung bean

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