DIALDEHYDE STARCH OF LOW DEGREE OF OXIDATION AND ITS DERIVATIVES.
 
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Pol. J. Food Nutr. Sci. 2000;50(2):7–12
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ABSTRACT
Oxidation of potato starch (PS) to dialdehyde starch (DAS) with simultaneous electrochemical recovery of periodate oxidant was studied. Increase in the degree of oxidation (DO) of DAS up to 13% was paralleled with increasing up the dose of iodate (V) up to 20%. At constant reaction time further doses of iodate (V) resulted in only small increase in DO. At constant dose of the oxidant DO of DAS was almost linear in time. At pH of the reaction medium close to neutral insoluble DAS was produced whereas soluble product was formed at pH between 2 and 5. Regardless of DO and pH, the reaction yield reached 80-90%. DAS was reacted into DAS dioxime, dihydrazone, diphenylhydrazone, disemicarbazone and dithiosemicarbazone. Their aqueous solubility and water binding capacity were determined. Based on these properties strong inter- and intra-molecular interactions with the involvement of introduced functional groups were postulated. Thermal behaviour of these derivatives was also studied.
ISSN:1230-0322