Preparation of Oxidized Starch Using Environment Friendly Chlorine Dioxide as Oxidant
-
Jintang Guo
,
Yancui Huang
Abstract
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.
Acknowledgements
The work in this paper was supported by the Program of Introducing Talents Discipline to Universities (B06006), and we are thankful for that.
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©2014 by Walter de Gruyter Berlin / Boston
Articles in the same Issue
- Frontmatter
- Review Article
- The Effect of Lactic Acid Bacteria in Food and Feed and Their Impact on Food Safety
- Research Articles
- Milk-Coagulating Extract Produced from Solanum aethiopicum Shum Fruits: Multivariate Techniques of Preparation, Thermal Stability and Effect on Milk Solids Recovery in Curd
- Optimal Removal of Experimental Points to Determine Apparent Thermal Diffusivity of Canned Products
- Mathematical Modelling of Heat Transfer in Mortadella Bologna PGI during Evaporative Pre-Cooling
- Preparation of Oxidized Starch Using Environment Friendly Chlorine Dioxide as Oxidant
- Assessment of Quality Attributes of Banana Slices Dried by Different Drying Methods
- Effects of High Hydrostatic Pressure Treated Mung Bean Starch on Characteristics of Batters and Crusts from Deep-Fried Pork Nuggets
- Exergy and Energy Analysis, Drying Kinetics and Mathematical Modeling of White Mulberry Drying Process
- Convective Drying of Apples: Kinetic Study, Evaluation of Mass Transfer Properties and Data Analysis using Artificial Neural Networks
- Identification of Eggshell Crack using BPNN and GANN in Dynamic Frequency Analysis
- Optimization of Osmotic Dehydration of Seedless Guava (Psidium guajava L.) in Sucrose Solution using Response Surface Methodology
- Effects of Screw Speed and Sesame Cake Level on Optimal Operation Conditions of Expanded Corn Grits Extrudates
- Evaluation and Optimization of Steam and Lye Peeling Processes of Sweet Potato (Ipomea batatas) using Response Surface Methodology (RSM)
- Physical Properties of Naked Oat Seeds (Avena nuda L.)
Articles in the same Issue
- Frontmatter
- Review Article
- The Effect of Lactic Acid Bacteria in Food and Feed and Their Impact on Food Safety
- Research Articles
- Milk-Coagulating Extract Produced from Solanum aethiopicum Shum Fruits: Multivariate Techniques of Preparation, Thermal Stability and Effect on Milk Solids Recovery in Curd
- Optimal Removal of Experimental Points to Determine Apparent Thermal Diffusivity of Canned Products
- Mathematical Modelling of Heat Transfer in Mortadella Bologna PGI during Evaporative Pre-Cooling
- Preparation of Oxidized Starch Using Environment Friendly Chlorine Dioxide as Oxidant
- Assessment of Quality Attributes of Banana Slices Dried by Different Drying Methods
- Effects of High Hydrostatic Pressure Treated Mung Bean Starch on Characteristics of Batters and Crusts from Deep-Fried Pork Nuggets
- Exergy and Energy Analysis, Drying Kinetics and Mathematical Modeling of White Mulberry Drying Process
- Convective Drying of Apples: Kinetic Study, Evaluation of Mass Transfer Properties and Data Analysis using Artificial Neural Networks
- Identification of Eggshell Crack using BPNN and GANN in Dynamic Frequency Analysis
- Optimization of Osmotic Dehydration of Seedless Guava (Psidium guajava L.) in Sucrose Solution using Response Surface Methodology
- Effects of Screw Speed and Sesame Cake Level on Optimal Operation Conditions of Expanded Corn Grits Extrudates
- Evaluation and Optimization of Steam and Lye Peeling Processes of Sweet Potato (Ipomea batatas) using Response Surface Methodology (RSM)
- Physical Properties of Naked Oat Seeds (Avena nuda L.)
