Oxidation starch chains

Starch source Amylose, % Average (a) by metky-lation length of t b) by Periodate oxidation tnit chain (c) calc, for amylopectin from (6) References... 

Significant volumes of low oxidized starch are used at the size press. These starches are made by treatment in alkaline suspension with sodium hypochlorite so that from 1 to 2% active chlorine acts on the starch. The reaction is simple to perform. However, the reaction products are complex. Chain scission occurs at the same time that carboxyl and carbonyl groups are formed in the starch. It is most desirable to prepare the highest ratio of carboxyl to carbonyl as possible and this reaction is a function of the pH in the slurry. 

Converted starches, also called thin-boiling starches, are produced by degradation of the starch chains into small segments. They can be cooked in water at higher concentrations than native starches. Low-viscosity starches are needed in applications where a high solid starch paste with a pumpable and workable viscosity is required. There are four classes of commercial converted starches dextrins (hydrolysis in solid-state) acid-modified starches (hydrolysis in a slurry) oxidized starches and enzymically depolymerized starches. 

Starches have been chemically modified to improve their solution and gelling characteristics for food applications. Common modifications involve the cross linking of the starch chains, formation of esters and ethers, and partial depolymerization. Chemical modifications that have been approved in the United States for food use, involve esterification with acetic anhydride, succinic anhydride, mixed acid anhydrides of acetic and adipic acids, and 1-octenylsuccinic anhydride to give low degrees of substitution (d.s.), such as 0.09 [31]. Phosphate starch esters have been prepared by reaction with phosphorus oxychloride, sodium trimetaphosphate, and sodium tripolyphosphate the maximum phosphate d.s. permitted in the US is 0.002. Starch ethers, approved for food use, have been prepared by reaction with propylene oxide to give hydroxypropyl derivatives [31]. 

Chain Cleavage - oxidized starch, oxidized locust bean gum, enzymatically depolymetized tamarind... 

These products are characterized in terms of moles of substitution (MS) rather than DS. MS is used because the reaction of an ethylene oxide or propylene oxide molecule with ceUulose leads to the formation of a new hydroxyl group with which another alkylene oxide molecule can react to form an oligomeric side chain. Therefore, theoreticaUy, there is no limit to the moles of substituent that can be added to each D-glucopyranosyl unit. MS denotes the average number of moles of alkylene oxide that has reacted per D-glucopyranosyl unit. Because starch is usuaUy derivatized to a considerably lesser degree than is ceUulose, formation of substituent poly(alkylene oxide) chains does not usuaUy occur when starch is hydroxyalkylated and DS = MS. 

We have developed an efficient and practical method for clean oxidation of starch (21-23) resulting in the oxidation of primary alcohol function in Ce position and the cleavage of vicinal diols in C2 and C3 position (Figure 30.2). We used small amounts of cheap iron tetrasulfophthalocyanine catalyst, pure water as reaction medium and H2O2 as clean oxidant to achieve a one-pot conversion of starch resulting in the introduction of aldehyde and carboxyl functions in polymer chains. The iron content... 

Table I shows the results of periodate oxidation and methylation applied to amylopectins from various sources. If the percentage of amylose in a whole starch is known, the length of unit chain of the amylopectin component can be calculated from the results of periodate oxidation of the whole starch (see Table II). The length of unit chain appears to depend on the botanical species, but not the variety, from which the starch wras isolated. In the case of tapioca and corn amylopectins, sub-fractionation of these by precipitation with methanol, followed by periodate oxidation, showed the sub-fractions had the same degree of branching as the original amylopectins.71 The action of periodate on whole starches and amylopectins is now so well established and accurate, that it may well completely supersede the methylation technique for pure starches, in view of its many advantages.

Starch source D. P.a from osmotic measurements Unit-chain length from methylation Unit-chain length from periodate oxidation No. of non-reducing terminal groups/ molecule References... 

Repulsive forces between Fe oxide particles can be established by adsorption of suitable polymers such as proteins (Johnson and Matijevic, 1992), starches, non-ionic detergents and polyelectrolytes. Adsorption of such polymers stabilizes the particles at electrolyte concentrations otherwise high enough for coagulation to occur. Such stabilization is termed protective action or steric stabilization. It arises when particles approach each other closely enough for repulsive forces to develop. This repulsion has two sources. 1) The volume restriction effect where the ends of the polymer chains interpenetrate as the particles approach and lose some of their available conformations. This leads to a decrease in the free energy of the system which may be sufficient to produce a large repulsive force between particles. 2) The osmotic effect where the polymer chains from two particles overlap and produce a repulsion which prevents closer approach of the particles. 

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