Properties of Oxidized Starch Prepared by Hydrogen Peroxide, Chlorine Dioxide and Sodium Hypochlorite
Available Online July 2016.
- https://doi.org/10.2991/bbe-16.2016.69How to use a DOI?
- Oxidized Starch, Hydrogen Peroxide, Chlorine Dioxide, Sodium Hypochlorite.
- 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.
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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 SP - 447 EP - 451 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 -