Action of Hydrogen Peroxide in Strongly Alkaline Solutions on Rice Starch

Strongly alkaline solutions of H 2 O 2 were found to be very unstable particularly at high temperatures. Efforts were paid to regulate the decomposition of H 2 O 2 in these solutions by incorporation of certain stabilizers, chelating agents and surface active agents. Stabilizers consisting of M g SO 4 . 7H 2 O, anionic/nonionic wetting agent, gluconic acid and EDTA could be achieved. The action of NaOH and H 2 0 2 alone or combinated with this stabilizer formulation was also investigated. The viscosity of rice starch decreased under the influence of either H 2 0 2 or NaOH, indicating that the starch underwent molecular degradation. However, none of these two agents were able to cause complete dissolution of starch even at a temperature as high as 95°C. Complete dissolution could only be achieved in regulated (stabilized) alkaline solutions of H 2 0 2 at 95°C.