Proceedings of the 2016 International Conference on Biomedical and Biological Engineering 2016
DOI: 10.2991/bbe-16.2016.69
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Properties of Oxidized Starch Prepared by Hydrogen Peroxide, Chlorine Dioxide and Sodium Hypochlorite

Abstract: 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… Show more

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Cited by 5 publications
(2 citation statements)
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“…The result of this pretreatment is the formation of carboxylic groups or aldehydes from the oxidation of the primary and secondary hydroxyl groups of the glucose units that make up the amylose and amylopectin polymers [46]. The oxidation of native starch involves the loss of its crystallization, leading to the weakening of hydrogen bonds, which will facilitate the bonding of monomeric units in the subsequent polymerization process [47].…”
Section: Pretreatment Methods 2: Oxidation Of Starchmentioning
confidence: 99%
“…The result of this pretreatment is the formation of carboxylic groups or aldehydes from the oxidation of the primary and secondary hydroxyl groups of the glucose units that make up the amylose and amylopectin polymers [46]. The oxidation of native starch involves the loss of its crystallization, leading to the weakening of hydrogen bonds, which will facilitate the bonding of monomeric units in the subsequent polymerization process [47].…”
Section: Pretreatment Methods 2: Oxidation Of Starchmentioning
confidence: 99%
“…The homogeneity of the oxidized starch film was attributed to the effect of depolymerization of the starch molecules [29]. The morphology of E15-NBC films with the addition of NBC suspension at various concentration of 0.50% and 1.00% w/w as shown in Figure 17 19a) exhibited a high intensity of absorption peak, which was assigned to depolymerization of the starch molecules by oxidation of hydroxyl group to aldehyde and carboxyl group [30,31]. The characteristic of NBC as shown in Figure 19c was the bands at 3200-3400 cm -1 and 1642 cm -1 , which were assigned to the intramolecular O-H stretching and glucose carbonyl of cellulose, respectively [28,32].…”
Section: Characterization Of Films and Papersmentioning
confidence: 95%