Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2005
Volume 8
Issue 2
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Pietrzyk S. 2005. THE CHANGES IN THE INTERNAL STRUCTURE OF STARCH GRANULES CAUSED BY OXIDATION, EJPAU 8(2), #23.
Available Online: http://www.ejpau.media.pl/volume8/issue2/abs-23.html

THE CHANGES IN THE INTERNAL STRUCTURE OF STARCH GRANULES CAUSED BY OXIDATION

Sławomir Pietrzyk
Department of Analysis and Evaluation of Food Quality, Agricultural University, Cracow, Poland

 

ABSTRACT



Native starches, such as potato, wheat, maize, and waxy maize, were subject to oxidation with sodium chlorate(I), hydrogen peroxide in the presence of Cu2+ ions, and sodium chlorate(III) in the presence of formaldehyde. Native starches and their modified preparations were determined for the content of carboxyl and aldehyde groups. In order to determine changes in the internal structure of starch granules, thermodynamic characterization of phase transitions (DSC) was taken and the degree of crystallinity with X-ray diffractions was determined. Potato starch, after oxidation with the applied reagents, became slightly more crystalline, while cereal starches were affected very little. The thermodynamic gelatinization indices obtained for oxidized starches were only changed a small amount in comparison to native ones, which means that the internal structure of the granules is almost unaffected by oxidation.

Key words: starch, oxidation and internal structure.

Sławomir Pietrzyk
Department of Analysis and Evaluation of Food Quality,
Agricultural University, Cracow, Poland
ul. Balicka 122, 30-149 Cracow, Poland
Phone: +48 12 662 47 77
email: slawek_pietrzyk@yahoo.com

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.

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