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Physicochemical Properties of Partially Oxidized Corn Starch from Bromide‐Free TEMPO‐Mediated Reaction
Author(s) -
Chang P.S.,
Park K.O.,
Shin H.K.,
Suh D.S.,
Kim K.O.
Publication year - 2008
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2008.00682.x
Subject(s) - chemistry , starch , swelling , chewiness , food science , yield (engineering) , modified starch , alcohol , solubility , waxy corn , nuclear chemistry , organic chemistry , chemical engineering , materials science , metallurgy , engineering
This study was conducted to determine the optimal temperature and time for the regiospecific oxidation of primary alcohol groups in corn starch with 2,2,6,6‐tetramethyl‐1‐piperidinyl oxoammonium ion (TEMPO) and sodium hyphochlorite (NaOCl). The study also elucidated the molecular structure of fully oxidized corn starch (FOCS) prepared at optimum temperature and physicochemical properties of the partially (10%, 20%, and 30%) oxidized corn starches (POCS). The reaction time rapidly decreased up to 30 °C, and then gradually decreased. Selectivity, yield, and viscosity were drastically reduced at temperatures higher than 35 to 40 °C. Optimal oxidation temperature for the production of FOCS was determined as 35 °C. Regiospecific oxidation of the primary alcohol group without oxidation of the secondary alcohol group was confirmed in 13 C‐NMR and IR spectra. Water‐binding capacity, swelling power, solubility power, and transmittance of POCS increased as the degree of oxidation increased. Hardness, gumminess, and chewiness of corn starch gel containing POCS were not significantly different from those of native corn starch gel at 1‐d storage, but the values of the starch gel containing POCS were smaller than those of the native starch gel after 1‐d storage. However, springiness and cohesiveness did not differ significantly among the samples regardless of storage time.