Multiple length scale structure-property relationships of wheat starch oxidized by sodium hypochlorite or hydrogen peroxide

•Oxidized wheat starches prepared with two oxidants, three pH conditions and three concentrations•Oxidation level, size reduction, granule structure damage and viscosity development characterized•Molecular size reduction leaves granules largely intact but greatly reduces viscosity•Aldehyde and acid...

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Published in:Carbohydrate polymer technologies and applications 2021-12, Vol.2, p.100147, Article 100147
Main Authors: Chapagai, Madan Kumar, Fletcher, Brenton, Witt, Torsten, Dhital, Sushil, Flanagan, Bernadine M, Gidley, Michael J
Format: Article
Language:English
Subjects:
Gelatinization
Oxidized starch
Pasting properties
Size exclusion chromatography
Starch crystallinity
Wheat starch
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Summary:•Oxidized wheat starches prepared with two oxidants, three pH conditions and three concentrations•Oxidation level, size reduction, granule structure damage and viscosity development characterized•Molecular size reduction leaves granules largely intact but greatly reduces viscosity•Aldehyde and acid functional groups influence physical properties differently•Tailored conditions can be used to produce oxidized wheat starches with diverse properties Wheat is a potential source of oxidized starch, but there is no systematic study reporting the effects of oxidation conditions on the structural changes and subsequent physical properties. We report the properties of oxidized wheat starch granules treated with 2, 5, and 10% hydrogen peroxide (at pH 4 and 10) or sodium hypochlorite (at pH 4, 7, and 10). Increasing concentrations favored the formation of carbonyl groups by H2O2 and carboxyl groups by NaOCl. Granule morphology and molecular order were little affected, but increasing oxidant concentration reduced polymer size. Both oxidants influenced temperatures of gelatinization and caused major reductions in pasting viscosities. Principal component analysis (PCA) suggested that both functional group content and depolymerization contributed to the variations in gelatinization, pasting, and solubility properties. Controlled oxidation of wheat starch by H2O2 or NaOCl can produce oxidized starches of different functional properties useful in diverse potential applications.
ISSN:2666-8939
2666-8939
DOI:10.1016/j.carpta.2021.100147