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http://dx.doi.org/10.3746/jkfn.2002.31.2.189

Physicochemical Properties of Corn Starch Oxidized with Sodium Hypochlorite  

한진숙 (서울대학교 식품영양학과)
안승요 (서울대학교 식품영양학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.31, no.2, 2002 , pp. 189-195 More about this Journal
Abstract
Corn starch was modified by oxidation with sodium hypochlorite (NaOCl) as an attempt to expand the application of starches in food industry. Corn starch was oxidized with 0.25, 0.5, 0.75, 1.0 and 1.5% active Cl/g starch at pH 7.0 and $25^{\circ}C$ for 10 minutes. The size, shape and amylose content of oxidized starches were similar to those of native corn starch. As the extent of oxidation increased, solubility, swelling power and the amount of soluble amylose increased, X-ray diffraction patterns changed, and relative crystallinity decreased. In Brabender amylogram, oxidation did not chance the gelatinization temperature, but oxidized starches had a lower peak in viscosity and their cooled pastes gave less setback, compared with native corn starch.
Keywords
corn starch; sodium hypochlorite; oxidized starch; physicochemical properties;
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