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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 |
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creator | Chapagai, Madan Kumar Fletcher, Brenton Witt, Torsten Dhital, Sushil Flanagan, Bernadine M Gidley, Michael J |
description | •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. |
doi_str_mv | 10.1016/j.carpta.2021.100147 |
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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.</description><identifier>ISSN: 2666-8939</identifier><identifier>EISSN: 2666-8939</identifier><identifier>DOI: 10.1016/j.carpta.2021.100147</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>Gelatinization ; Oxidized starch ; Pasting properties ; Size exclusion chromatography ; Starch crystallinity ; Wheat starch</subject><ispartof>Carbohydrate polymer technologies and applications, 2021-12, Vol.2, p.100147, Article 100147</ispartof><rights>2021</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c418t-ed1571318b06adf80ccdddfd331c51fe861935dfb957dcaf30fd72221a0f0c9f3</citedby><cites>FETCH-LOGICAL-c418t-ed1571318b06adf80ccdddfd331c51fe861935dfb957dcaf30fd72221a0f0c9f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S2666893921001158$$EHTML$$P50$$Gelsevier$$Hfree_for_read</linktohtml><link.rule.ids>314,780,784,3549,27924,27925,45780</link.rule.ids></links><search><creatorcontrib>Chapagai, Madan Kumar</creatorcontrib><creatorcontrib>Fletcher, Brenton</creatorcontrib><creatorcontrib>Witt, Torsten</creatorcontrib><creatorcontrib>Dhital, Sushil</creatorcontrib><creatorcontrib>Flanagan, Bernadine M</creatorcontrib><creatorcontrib>Gidley, Michael J</creatorcontrib><title>Multiple length scale structure-property relationships of wheat starch oxidized by sodium hypochlorite or hydrogen peroxide</title><title>Carbohydrate polymer technologies and applications</title><description>•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.</description><subject>Gelatinization</subject><subject>Oxidized starch</subject><subject>Pasting properties</subject><subject>Size exclusion chromatography</subject><subject>Starch crystallinity</subject><subject>Wheat starch</subject><issn>2666-8939</issn><issn>2666-8939</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>DOA</sourceid><recordid>eNp9kU1v1DAQhiMEElXbf8DBfyBbfyROckFCFYVKi3qBs-WMxxuv0nU09kIX_ny9TYU4cZoPzTx6Z96q-iD4RnChb_YbsLRku5FcitLiouneVBdSa133gxre_pO_r65T2nPOZSuU6MRF9efbcc5hmZHNeNjliSWwpUiZjpCPhPVCcUHKJ0Y42xziIU1hSSx69mtCm8ukJZhYfAou_EbHxhNL0YXjI5tOS4RpjhQyskildhR3eGCFdx7Hq-qdt3PC69d4Wf24-_z99mu9ffhyf_tpW0Mj-lyjE21X5PYj19b5ngM457xTSkArPPZaDKp1fhzazoH1invXSSmF5Z7D4NVldb9yXbR7s1B4tHQy0Qbz0oi0M5ZygBmNLZ9Ssu9G73VjRxy0blAp2zYwlC_KwmpWFlBMidD_5Qluzn6YvVn9MGc_zOpHWfu4rmG582dAMgkCHgBdIIRchIT_A54B8FWZdw</recordid><startdate>20211225</startdate><enddate>20211225</enddate><creator>Chapagai, Madan Kumar</creator><creator>Fletcher, Brenton</creator><creator>Witt, Torsten</creator><creator>Dhital, Sushil</creator><creator>Flanagan, Bernadine M</creator><creator>Gidley, Michael J</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>6I.</scope><scope>AAFTH</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>DOA</scope></search><sort><creationdate>20211225</creationdate><title>Multiple length scale structure-property relationships of wheat starch oxidized by sodium hypochlorite or hydrogen peroxide</title><author>Chapagai, Madan Kumar ; Fletcher, Brenton ; Witt, Torsten ; Dhital, Sushil ; Flanagan, Bernadine M ; Gidley, Michael J</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c418t-ed1571318b06adf80ccdddfd331c51fe861935dfb957dcaf30fd72221a0f0c9f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Gelatinization</topic><topic>Oxidized starch</topic><topic>Pasting properties</topic><topic>Size exclusion chromatography</topic><topic>Starch crystallinity</topic><topic>Wheat starch</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Chapagai, Madan Kumar</creatorcontrib><creatorcontrib>Fletcher, Brenton</creatorcontrib><creatorcontrib>Witt, Torsten</creatorcontrib><creatorcontrib>Dhital, Sushil</creatorcontrib><creatorcontrib>Flanagan, Bernadine M</creatorcontrib><creatorcontrib>Gidley, Michael J</creatorcontrib><collection>ScienceDirect Open Access Titles</collection><collection>Elsevier:ScienceDirect:Open Access</collection><collection>CrossRef</collection><collection>DOAJ Open Access Journals</collection><jtitle>Carbohydrate polymer technologies and applications</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Chapagai, Madan Kumar</au><au>Fletcher, Brenton</au><au>Witt, Torsten</au><au>Dhital, Sushil</au><au>Flanagan, Bernadine M</au><au>Gidley, Michael J</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Multiple length scale structure-property relationships of wheat starch oxidized by sodium hypochlorite or hydrogen peroxide</atitle><jtitle>Carbohydrate polymer technologies and applications</jtitle><date>2021-12-25</date><risdate>2021</risdate><volume>2</volume><spage>100147</spage><pages>100147-</pages><artnum>100147</artnum><issn>2666-8939</issn><eissn>2666-8939</eissn><abstract>•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.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.carpta.2021.100147</doi><oa>free_for_read</oa></addata></record> |
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subjects | Gelatinization Oxidized starch Pasting properties Size exclusion chromatography Starch crystallinity Wheat starch |
title | Multiple length scale structure-property relationships of wheat starch oxidized by sodium hypochlorite or hydrogen peroxide |
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