Title
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Oxidation and degradation of native wheat starch by acidic bromate in water at room temperature
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Author
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Abstract
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Native wheat starch was oxidized by benign acidic bromate in water at room temperature. HPLC-ELSD study indicated that starch degraded in the course of oxidation but it still had a polymeric structure characterized by H-1, C-13, HSQC and HMBC NMR measurements. Products were generally water-soluble fragments but the use of a short reaction time and dilute reaction mixture yielded water-insoluble products. Titration of the products showed, that the increase of the starch content and reaction time increased the content of carbonyl and carboxyl groups in the range of 0.5-2.5% and 1.7-17.2%, respectively, in the product fragments. A mechanism for the oxidation reaction was proposed. (C) 2012 Elsevier Ltd. All rights reserved. |
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Language
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English
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Source (journal)
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Carbohydrate polymers
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Source (book)
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2nd International Polysaccharide Conference on Polysaccharides as Source of Advanced and Sustainable Products (EPNOE), AUG 29-SEP 02, 2011, Wageningen, NETHERLANDS
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Publication
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2013
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ISSN
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0144-8617
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DOI
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10.1016/J.CARBPOL.2012.06.001
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Volume/pages
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93
:1
(2013)
, p. 73-80
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ISI
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000316512900011
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Full text (Publisher's DOI)
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Full text (publisher's version - intranet only)
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