EJPAU 2005. Gumul D. , Gambuś H. , Gibiński M. AIR OXIDATION OF POTATO STARCH OVER ZINC (II) CATALYST

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 4

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Gumul D. , Gambuś H. , Gibiński M. 2005. AIR OXIDATION OF POTATO STARCH OVER ZINC (II) CATALYST, EJPAU 8(4), #85.
Available Online: http://www.ejpau.media.pl/volume8/issue4/abs-85.html

AIR OXIDATION OF POTATO STARCH OVER ZINC (II) CATALYST

Dorota Gumul, Halina Gambuś, Marek Gibiński
Department of Carbohydrates Technology, Agricultural University of Cracow, Poland

ABSTRACT

Oxidation is one of the most frequently applied methods of chemical modification of starch.The process of starch oxidation can take place in different ways depending on the applied oxidation agent such as: hypochlorite sodium, hypochlorite potassium, hydrogen peroxide, potassium permanganate, periodate. An attempt to oxidize starch was made using: air, oxygen, ozone and the transition metals from VIII series.

The aim of our work was to obtained potato starch oxidized by air over Zn (II) catalyst and to analyze the selected physico-chemical properties of the obtained oxidized starches.

The oxidation process leads to a decrease in the amount of phosphorus and linear fractionamylose in the starch. The result of the oxidation process is an increase in the number of carboxylic and carbonyl groups with a clear preference of forming those latter. The oxidized starches over catalyst are characterized by lower max viscosity in comparison to the native starch, which results from starch depolymerization during the reaction of oxidation. It is evident by a big number of the carbonyl groups. Paste stability at the temperature of 96ºC prepared from oxidized starches, in comparison to paste made from native starch is many times bigger thanks to the presence of the carboxylic and carbonyl groups in these starches.

Key words: starch; oxidation; DSC; SEM; carboxylic and carbonyl groups.

Dorota Gumul
Department of Carbohydrates Technology,
Agricultural University of Cracow, Poland
Balicka 122, 30-149 Cracow, Poland
Phone: (+48 12) 662 47 71
Fax: (+48 12) 662 47 47
email: rrgumul@cyf-kr.edu.pl

Halina Gambuś
Department of Carbohydrates Technology,
Agricultural University of Cracow, Poland
Balicka 122, 30-149 Cracow, Poland

Marek Gibiński
Department of Carbohydrates Technology,
Agricultural University of Cracow, Poland
Balicka 122, 30-149 Cracow, Poland

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