PHYSICO-CHEMICAL PROPERTIES OF OXIDISED STARCHES OF DIFFERENT ORIGIN.
 
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Pol. J. Food Nutr. Sci. 2002;52(2):21–27
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ABSTRACT:
The native starches of potato, wheat, tapioca, corn and waxy corn were oxidised with sodium chlorite (III) 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 chlorite (III) in the presence of formaldehyde, whereas waxy corn starch was the most resistant to the oxidation. The oxidised starches had lower content of total phosphorus and higher reduction capacity. The preparations of oxidised starches had lower maximum viscosity than initial starches.