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Physicochemical properties of partially oxidized corn starch from bromide-free TEMPO-mediated reaction
- Physicochemical properties of partially oxidized corn starch from bromide-free TEMPO-mediated reaction
- Chang P.S.; Park K.O.; Shin H.K.; Suh D.S.; Kim K.O.
- Ewha Authors
- SCOPUS Author ID
- Issue Date
- Journal Title
- Journal of Food Science
- Journal of Food Science vol. 73, no. 3, pp. C173 - C178
- SCI; SCIE; SCOPUS
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- 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 13C-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. © 2008 Institute of Food Technologists.
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