Physico-chemical properties of oxidized starches of different origin
2002
Fortuna, T. | Juszczak, L. | Pietrzyk, S. | Wrobel, M. (Agricultural University, Krakow (Poland). Dept. of Analysis and Food Quality Evaluation)
The native starches of potato, wheat, tapioca and waxy corn were oxidized with sodium chlorite in the presence of formaldehyde. The initial and modified starches were examined for the content of carbonyl and carboxyl groups, phosphorus and amylose, and for reduction capacity, water absorption, solubility in water and pasting characteristics. The results showed that the process of starch oxidation caused the changes in some physico-chemical properties of the modified starch preparations. Wheat starch was the most susceptible to oxidation with sodium chloride in the presence of formaldehyde, whereas waxy corn starch was the most resistant to the oxidation. The oxidized starches had lower content of total phosphorus and higher reduction capacity. The preparations of oxidized starches had lower maximum viscosity than initial starches
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