The influence of oxidation methods on content of mineral elements in starches
2009
Pietrzyk, S., University of Agriculture, Krakow (Poland) | Juszczak, L. | Fortuna, T. | Drużkowski, M.
Potato, maize and waxy maize starches were oxidised with hydrogen peroxide under acidic or basic conditions in the presence or without Fe(II) and Cu(II) ions as catalysts. Native starch and the modified products obtained were examined for the carboxyl groups, aldehyde groups, and mineral elements (K, Na, Mg, Fe, Cu) contents. Oxidation process with Fe(II) and Cu(II) caused increase of their content in modified starches. Moreover oxidised potato starch under basic conditions had much more sodium than native potato starch. Generally the amounts of potassium and magnesium in oxidised starches decreased.
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