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Binding of amino acids to hypochlorite‐oxidized potato starch
Author(s) -
Li Jihong,
Vasanthan Thava,
Bressler David C.,
Tyler Robert T.
Publication year - 2010
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.201000020
Subject(s) - starch , sodium hypochlorite , chemistry , derivatization , potato starch , amino acid , aqueous solution , hypochlorite , nitrogen , organic chemistry , biochemistry , high performance liquid chromatography
Novel starch derivatives were prepared by derivatization of oxidized potato starch with amino acids in aqueous suspension. Potato starch was oxidized using sodium hypochlorite and then reacted with amino acids under mildly alkaline conditions. By analysis of increased nitrogen content and by means of confocal laser scanning microscopy, efficient binding of positively charged amino acids to oxidized starch molecules was confirmed. A degree of substitution (DS) of up to 0.015 was obtained using oxidized starch (degree of oxidation (DO) of up to 1.0%) and positively charged amino acids (2–5%, dry starch basis) at reaction conditions of starch/water ratio of 1:2–2.5, pH 10, 40°C, 30–60 min. The DS was positively correlated with the DO of the starch. Derivatization of oxidized starch using amino acids generally enhanced the influence of oxidation on starch pasting characteristics, perhaps showing interesting functional properties and potential industrial application.