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Preparation and Properties of Oxidized Corn Starches by Semi‐Dry Process
Author(s) -
Hou Hanxue,
Dong Haizhou,
Liu Guanjun,
Zhang Hui
Publication year - 2007
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-84-3-0225
Subject(s) - chemistry , starch , crystallinity , sodium hypochlorite , slurry , food science , corn starch , hydrogen peroxide , modified starch , maize starch , nuclear chemistry , organic chemistry , materials science , composite material , crystallography
Oxidized corn starch prepared by a semi‐dry process using hydrogen peroxide as an oxidant was studied. The optimum oxidation conditions of corn starch were mole ratio of H 2 O 2 and anhydroglucose unit (0.219); mole ratio of NaOH and anhydroglucose unit (0.144); moisture content of the reaction mixture (27.2%); and reaction temperature (65°C). Compared with oxidized corn starch produced by reacting starch with sodium hypochlorite in alkaline slurry, oxidized corn starches produced by a semi‐dry process apparently had different properties. Oxidation by a semi‐dry process for corn starch resulted in significant changes in the degree of crystallinity of starch and the changes increased with the increase of carboxyl content of starch. Peak viscosities of oxidized starches produced by a semi‐dry process were lower than those of commercial corn starch at similar carboxyl contents, while the final viscosities and setbacks of the former were much higher than the latter. There were apparent differences for texture properties among oxidized starches prepared by different processes. Onset temperature, peak temperature, and conclusion temperature of semi‐dry oxidation starches were higher than those of commercial oxidized starch, while the enthalpy of gelatinization of the former were lower than the latter.