OXIDIZED MAIZE STARCH: CHARACTERIZATION AND EFFECT OF IT ON THE BIODEGRADABLE FILMS.II. INFRARED SPECTROSCOPY, SOLUBILITY OF OXIDIZED STARCH AND STARCH FILM SOLUBILITY

Phi Hung Dao, Trương Thị Nam, Mạc Van Phuc, Nguyen Anh Hiep, Trinh Van Thanh, nguyen Thien Vuong, Do Dang Xuan

Abstract


The effects of hypochlorite level, i.e. 0.5; 1 and 2 active chlorine g/100g starch, on the properties of oxidized maize starch were investigated by FT-IR and solubility of oxidized starch and starch film. The obtained results shown that there was no difference of IR spectroscopy graph between native starch and oxidized starch. Although the analytical results indicated that there were carbonyl and carboxyl production, characteristic vibrations of these groups exhibiting on IR spectra was not clear due to either not enough content of carbonyl and carboxyl groups or covering of strong other absorptions. Notwithstanding, IR spectra also shown the change of intensity of characteristic vibrations. Moreover, solubility of starch oxidized by the highest oxidant content level experienced highest degree while solubility of this starch shown the lowest level. It means that carboxyl in this molecule starch, to some extent, esterified with hydroxyl of either other starch molecules or glycerol to produce crosslink. The obtained results also illustrated that there was a little scission chain in oxidation process when modifying maize starch by sodium hypochlorite.

Keywords


sodium hypochlorite, maize starch, starch oxidized, solubility, IR spectroscopy

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Published by Vietnam Academy of Science and Technology