|
|
Article: Physicochemical properties of corn starch selectively oxidized with 2,2,6,6-tetramethyl-1-piperindinyl oxoammonium ion
- Article from:
- Cereal Chemistry
- Article date:
- July 1, 2002
- Author:
CopyrightCopyright American Association of Cereal Chemists Jul/Aug 2002. Provided by ProQuest LLC. (Hide copyright information)
|
ABSTRACT
This study was conducted to examine the characteristics of oxidation reaction on the primary alcohol groups in corn starch, when 2,2,6,6tetramethyl-1-piperidinyl oxoammonium ion (TEMPO) was used, and to determine the optimum conditions for the preparation of oxidized corn starch (OCS). Applicability of the OCS in the food system was also investigated. The effects of TEMPO, sodium bromide (NaBr), and temperature on oxidation reaction time, yield, and selectivity for primary alcohol groups were examined by response surface methodology. As the temperature and the levels of TEMPO and NaBr increased, reaction time and selectivity decreased. Yield decreased with increased NaBr and
...