Oxidation of maize and rice starches using potassium permanganate with various reductants

Hebeish, A.; El‐Rafie, M. H.; El-Sisi, F.; Hafiz, S.A. Abdel; Abdel-Rahman, A.

doi:10.1016/0141-3910(94)90007-8

Cited by 13 publications

(6 citation statements)

References 16 publications

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“…There was significant difference between the samples for all the parameters. The lowest value for the peak viscosity (Table 3) was observed to the sample (d), modified with the highest concentration of KMnO 4 . It was not possible to determine the pasting temperature for the sample (d), probably due to the low peak viscosity value.…”

Section: Pasting Properties (Rva)mentioning

confidence: 99%

“…The modification was performed according to literature with some modifications [10]. The samples were treated at pH 6.0, for 1 h with standard potassium permanganate (KMnO 4 …”

Section: Starch Modificationmentioning

confidence: 99%

“…Thus, modifications can be made to suppress limitations and to expand its industrial use, such as the chemical modification by oxidation using potassium permanganate [4].…”

Section: Introductionmentioning

confidence: 99%

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Induced effects by oxidation with potassium permanganate on the thermal, morphological, colorimetric and pasting properties of corn starch

Lazzarotto¹,

Bet²,

Hornung³

et al. 2017

Ukr. food j.

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Introduction. Native starches are the most consumed polysaccharides in human diet. They are used in several industries as food, textile, pharmaceutic, etc. However due to some limitations starches should be modified chemically.Materials and methods. Corn starch modified with standard solutions of potassium permanganate (KMnO 4 ) was analysed by simultaneous thermogravimetry-differential thermal analysis, differential scanning calorimetry, rapid viscoamylographic analysis, field emission gun-scanning electron microscopy/energy dispersive spectroscopy, X-ray powder diffraction and colorimetric analysis.Results and discussion. Corn starch was oxidised with KMnO 4 at different concentrations (0.01; 0.02 and 0.05 mol L -1 ) at pH = 6.0 for 1 hour. After filtered, washed and dried at 40 °C by 24 hours, the properties of the samples were investigated. Thermogravimetric curves showed an endothermic peak attributed to evaporation of water and two exothermic peaks, which refer to the decomposition and oxidation of organic matter until the formation of ash. A period of stability was observed, which decrease after modification. The gelatinisation of oxidised starch occurred at higher peak temperatures and also required higher gelatinisation enthalpy. The viscosity of the samples was significantly reduced and the relative crystallinity increased in proportion to the oxidant concentration used. Manganese and potassium content increased with the modification. There were no morphological changes after oxidation; however a darkening of the samples was identified due to the presence of potassium and manganese observed by energy dispersive spectroscopy (EDS).Conclusions. The obtained fluid paste with low retrogradation tendency suggests the application of oxidised starch in the paper industry.

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Section: Pasting Properties (Rva)mentioning

confidence: 99%

“…The modification was performed according to literature with some modifications [10]. The samples were treated at pH 6.0, for 1 h with standard potassium permanganate (KMnO 4 …”

Section: Starch Modificationmentioning

confidence: 99%

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Induced effects by oxidation with potassium permanganate on the thermal, morphological, colorimetric and pasting properties of corn starch

Lazzarotto¹,

Bet²,

Hornung³

et al. 2017

Ukr. food j.

View full text Add to dashboard Cite

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“…The range of products of starch-treacle production is quite large and amounts to several hundred items . The main raw materials for the production of starch and starch products are potatoes [5], corn [18-19, 22, 27], wheat [11,[15][16], rye [2], barley [12,20], oats [4], rice [19,21], buckwheat [2,5], tapioca [23,24], lentils [26], banana [25] etc.…”

Section: Introductionmentioning

confidence: 99%

Morphological characteristics of starch granules of Eastern and Central European potato varieties (Solanum Tuberosum)

Заболотец¹,

Litvyak²,

Yermakou³

et al. 2019

Ukr. food j.

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Introduction. Studies have been conducted to determine the effect of the size of starch granules on the quality of starch obtained from Eastern and Central European potato varieties. Materials and methods. The object of study is native potato starch, produced according on technical regulatory legal acts from 15 potato varieties Belarusian, of Russian, of Ukrainian and of German selection. The morphological structure of starch granules was evaluated on a LEO 1420 scanning electron microscope. The contrast of the images was achieved by the metallization of preparations made with gold in the EMITECH K 550X vacuum system. Results and its discussion. Grains of native starch obtained from Eastern and Central European potato varieties vary significantly in both shape and size, which, to a large extent, apparently, determine the technological features of starch production. It is noticed that, depending on the selection of Belarusian, German, Russian, Ukrainian, the size of the grains of native potato starch of Eastern and Central European varieties of potatoes varies within: 5-90,26; 8,38-83,47; 5,3-88,7; 12,36-70 microns, respectively. The highest starch content in grains obtained from Eastern and Central European potato varieties was found in the German selection variety «Kormoran»-23%. Among the varieties under consideration, it is he who has the highest starchiness, but at the same time small starch granules (the average size of the granules is 24,0 microns). Lowest starch content in grains derived from Eastern and Central European potato varieties was the lowest in the Russian «Krepysh» variety, 11,1%, with an average granule size of 30,1 microns. On this basis, it can be assumed that with a larger average size of starch grains the starch content decreases, and with a smaller average size, the percentage of starch content increases. According to our results, as well as well-known data, starch grains have an oval, spherical or irregular shape, their diameter varies between 0,001-0,2 mm. Starch grains are divided into simple and complex: simple grains are homogeneous formations; complex-a combination of smaller particles. The density of starch is on average 1,5 kg/m 3. Based on the analysis of the characteristics of the structure of native starch, it can be assumed that the main structural characteristic of the structure of native starch, determining its properties, is starch grain (granule). Conclusion. The morphological structure of native starch granules depends on the type of potato and can vary widely: from 5-7 microns to 80-90 microns, which affects the quality of the starch produced.

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“…In addition to native starch, molasses of various carbohydrate compositions (low-sugared, caramel, high-sugared, maltose, dextrin-maltose) maltose, maltin, crystalline glucose, as well as glucose, glucosefructose and fructose syrups are produced [1]. A large range of modified starches and dextrins is available [3,20].…”

Section: Introductionmentioning

confidence: 99%

Size and morphological features of native starch granules of different botanical origin

Litvyak¹

2018

Ukr

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Introduction. When developing modern technologies for deep processing of plant starch-containing raw materials, the most important aspect is the study of the size and morphological structure of starch grains. Materials and methods. Native potatoes, corn, tapioca, wheat, rice, rye, peas, amaranth, barley, sorghum, triticale and oats starches were studied. Scanning electron micrographs of starch grains were obtained using a scanning electron microscope LEO 1420. Metallization of native starch preparations was carried out with gold in the EMITECH K 550X vacuum system. Results and discussion. The sizes and morphological features of the grains of native starch of different botanical origin were investigated. The main structural characteristic of the structure of native starch, which determines its physicochemical properties, is starch grain (granule). There was revealed a large variety of forms of starch grains: regular and irregular oval, rounded, multi-faceted. The size of starch grains varied within 60,0-0,5 microns. Depending on the average size, starchy grains can be arranged in a descending row: potato

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Oxidation of maize and rice starches using potassium permanganate with various reductants

Cited by 13 publications

References 16 publications

Induced effects by oxidation with potassium permanganate on the thermal, morphological, colorimetric and pasting properties of corn starch

Induced effects by oxidation with potassium permanganate on the thermal, morphological, colorimetric and pasting properties of corn starch

Morphological characteristics of starch granules of Eastern and Central European potato varieties (Solanum Tuberosum)

Size and morphological features of native starch granules of different botanical origin

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