Proceedings of the 2016 International Conference on Biomedical and Biological Engineering

Properties of Oxidized Starch Prepared by Hydrogen Peroxide, Chlorine Dioxide and Sodium Hypochlorite

Authors
Bing Han
Corresponding Author
Bing Han
Available Online July 2016.
DOI
https://doi.org/10.2991/bbe-16.2016.69How to use a DOI?
Keywords
Oxidized Starch, Hydrogen Peroxide, Chlorine Dioxide, Sodium Hypochlorite.
Abstract
Chlorine peroxide, Sodium hypochlorite and hydrogen peroxide were chosen as oxidant to prepare potato oxidized starch, and the properties of oxidized starch were determined. The results showed that carbonyl content of oxidized starch prepared by H2O2 is 0.329%, much higher than other oxidized starch and potato starch. Gelatinized viscosity of oxidized starch prepared by ClO2 is 15.69 Pa. s, significantly increased. All these starch were characterized by Fourier Thansform Infrared Spectroscopy (FT-IR). Different oxidized position and oxidized extent due to different oxidant were observed.
Open Access
This is an open access article distributed under the CC BY-NC license.

Download article (PDF)

Proceedings
International Conference on Biomedical and Biological Engineering
Part of series
Advances in Biological Sciences Research
Publication Date
July 2016
ISBN
978-94-6252-216-9
ISSN
2468-5747
DOI
https://doi.org/10.2991/bbe-16.2016.69How to use a DOI?
Open Access
This is an open access article distributed under the CC BY-NC license.

Cite this article

TY  - CONF
AU  - Bing Han
PY  - 2016/07
DA  - 2016/07
TI  - Properties of Oxidized Starch Prepared by Hydrogen Peroxide, Chlorine Dioxide and Sodium Hypochlorite
BT  - International Conference on Biomedical and Biological Engineering
PB  - Atlantis Press
SN  - 2468-5747
UR  - https://doi.org/10.2991/bbe-16.2016.69
DO  - https://doi.org/10.2991/bbe-16.2016.69
ID  - Han2016/07
ER  -