Starch dialdehyde from potato starch illuminated with linearly polarized visible light

Para, Andrzej; Konieczna‐Molenda, Anna

doi:10.1016/j.carbpol.2009.08.034

Cited by 2 publications

(2 citation statements)

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“…The oxidation of pyranose rings during UV exposure in the presence of atmospheric oxygen can also result in the creation of the dialdehyde structures, as noted earlier [31]. In other work, it has been found that illumination of potato starch provided dialdehyde product of high water solubility and high susceptibility to enzymatic hydrolysis [44].…”

Section: Resultsmentioning

confidence: 79%

Photochemical Reactions in Dialdehyde Starch

Ziegler-Borowska

Węgrzynowska-Drzymalska

Chełminiak-Dudkiewicz

et al. 2018

Molecules

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In this study potato and corn starch were subjected to oxidation, using sodium periodate, to obtain dialdehyde starch (DAS) containing different amount of aldehyde groups. The obtained modified starch samples have been characterized with chemical analysis, scanning electron microscopy (SEM) and ATR-FTIR spectroscopy. Then, the samples were exposed to polychromatic UV radiation and the course of photochemical reaction has been monitored with ATR-FTIR spectroscopy. The surface properties of the native and dialdehyde starch before and after UV-irradiation have been determined by contact angle measurements and calculation of surface free energy. The crystallinity of the samples has been estimated with X-ray diffraction (XRD). It has been proved that the dialdehyded corn starch contained a higher amount of functional groups was more photostable than the oxidized potato starch. Sodium iodide(V), firmly bound to DAS macromolecules, has been found to have a significant effect on the photooxidative degradation of the tested systems. In addition, the mechanism of photoinduced reactions in the dialdehyde starch has been proposed.

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Section: Resultsmentioning

confidence: 79%

Photochemical Reactions in Dialdehyde Starch

Ziegler-Borowska

Węgrzynowska-Drzymalska

Chełminiak-Dudkiewicz

et al. 2018

Molecules

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show abstract

“…Nowadays, hypochlorite oxidation is the most common method for the production of oxidized starches on an industrial scale (Zhang et al, 2012). However, periodate oxidation is being widely researched as an oxidizing agent in the laboratory Kamoun, 2015;Zhang et al, 2014a;Para and Konieczna-Molenda, 2010;. In particular, the periodate oxidation of starch is a selective reaction in which periodate ions yield the cleavage of the C2-C3 bond of the anhydroglucose units of the starch polysaccharide chain, forming the dialdehyde groups (Figure I.3).…”

Section: Starch Oxidationmentioning

confidence: 99%

Starch-protein active films for food preservation

Marro¹

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Starch dialdehyde from potato starch illuminated with linearly polarized visible light

Cited by 2 publications

References 12 publications

Photochemical Reactions in Dialdehyde Starch

Photochemical Reactions in Dialdehyde Starch

Starch-protein active films for food preservation

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