OXIDIZED MAIZE STARCH: CHARACTERIZATION AND EFFECT OF IT ON THE BIODEGRADABLE FILMS I. CHARACTERIZATION OF MAIZE STARCH OXIDIZED BY SODIUM HYPOCHLORITE

Dao Phi Hung, Truong Thi Nam, Mac Van Phuc, Nguyen Anh Hiep, Nguyen THien Vuong, Trinh Van Thanh

Abstract


The effects of hypochlorite level, i.e. 0.5; 1 and 2 active chlorine g/100g starch, on the structures and physicochemical properties of oxidized maize starch were investigated. The obtained results shown that oxidation degree grew up with increasing hypochlorite concentration, specially, the carboxyl content saw higher increased than the content of carbonyl. SEM images indicated that surface of oxidized maize starches were rougher than native starch. The surface of oxidized starches saw rougher with increasing hypochlorite level. However, the DSC results illustrated that there was no significant difference of gelatinization temperature between the native starch and oxidized starches.

Keywords


sodium hypochlorite, maize starch, oxidation, starch oxidized

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DOI: https://doi.org/10.15625/0866-708X/54/3/7101 Display counter: Abstract : 234 views. PDF : 132 views. PDF : 83 views.

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Bioteknologi Agrikultur

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