Oxidation-induced changes in the surface structure of starch granules
Pietrzyk, S.E-mail:slawek_pietrzyk@yahoo.com | Fortuna, T.(Krakow Agricultural University (Poland). Dept. of Analysis and Evaluation of Food Quality)
Native starches of potato, wheat, maize, and waxy maize were subjected to oxidation with: sodium chlorate(I), hydrogen peroxide in the presence of Cu2+ ions and sodium chlorate (III) in the presence of formaldehyde. Native starches and their modified preparations were determined for the content of carboxyl and aldehyde groups. In order to determine changes in the surface structure of starch granules, microphotograps (SEM) were taken and specific surface (SBET) was determined. In the research performed sodium chlorate (I) and hydrogen peroxide were found more effective in the oxidation process as they induced greater changes in the surface structure of the investigated oxidised starches than sodium chlorate (III). The most remarkable changes in the specific surface area of the starches examined were caused by sodium chlorate (I), with an increase reported for maize starch and a decrease for wheat starch
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