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The Molecular Weight Distribution Pattern in Oxidized Corn Starch  

한진숙 (서울대학교 생활과학대학 식품영양학과)
안승요 (서울대학교 생활과학대학 식품영양학과)
Publication Information
Korean journal of food and cookery science / v.18, no.2, 2002 , pp. 200-205 More about this Journal
Abstract
Corn starch was modified by the oxidation with sodium hypochlorite(NaOCl) and the changes in the distribution of molecular weight were examined. Corn starch was oxidized with 0.25, 0.5, 0.75, 1.0, and 1.5% active Cl/g of starch at pH 7.0 and 25$^{\circ}C$ for 10 min. Oxidation of corn starch caused a change in the molecular weight distribution of amylopectin. The fraction of highest molecular weight in native starch decreased gradually and the fraction of lower molecular weight increased with increasing oxidation. Also, λ$\sub$max/ and iodine binding capacities of oxidized starches decreased and the soluble carbohydrate content increased by oxidation. The differential scanning calorimetric results of oxidized starches showed that the temperature and enthalpies of gelatinization were not changed by oxidation; however, the more the starch was oxidized, the greater the extent of retrogradation.
Keywords
corn starch; sodium hypochlorite; oxidation; molecular weight;
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Times Cited By KSCI : 1  (Citation Analysis)
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