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Structural and Physicochemical Changes of Potato Starch Along Periodate Oxidation
Author(s) -
Veelaert S.,
Polling M.,
De Wit D.
Publication year - 1995
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19950470706
Subject(s) - periodate , crystallinity , microstructure , starch , absorption of water , swelling , absorption (acoustics) , chemistry , potato starch , absorption capacity , iodine , chemical engineering , nuclear chemistry , materials science , organic chemistry , crystallography , composite material , engineering
Dialdehyde starches were prepared by oxidation with periodate. The influence of the degree of oxidation of the dialdehyde starch on its microstructural and physicochemical properties such as crystallinity, granular structure, complexing capacity with iodine and lysolecithine and water absorption are discussed. Oxidation appears to cause a gradual decrease of any microstructure, meanwhile water absorption is observed to be maximal at intermediate degrees of oxidation. A structure‐swelling relationship has been developed and compared with the washing efficiency during purification.