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

DOI

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.

Copyright

© 2016, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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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  - Proceedings of the 2016 International Conference on Biomedical and Biological Engineering
PB  - Atlantis Press
SP  - 447
EP  - 451
SN  - 2468-5747
UR  - https://doi.org/10.2991/bbe-16.2016.69
DO  - 10.2991/bbe-16.2016.69
ID  - Han2016/07
ER  -