Physicochemical Properties of Partially Oxidized Corn Starch from Bromide-Free TEMPO-Mediated Reaction
This study was conducted to determine the optimal temperature and time for the regiospecific oxidation of primary alcohol groups in corn starch with 2,2,6,6‐tetramethyl‐1‐piperidinyl oxoammonium ion (TEMPO) and sodium hyphochlorite (NaOCl). The study also elucidated the molecular structure of fully...
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| Veröffentlicht in: | Journal of food science 2008-04, Vol.73 (3), p.C173-C178 |
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| creator | Chang, P.S. Park, K.O. Shin, H.K. Suh, D.S. Kim, K.O. |
| description | This study was conducted to determine the optimal temperature and time for the regiospecific oxidation of primary alcohol groups in corn starch with 2,2,6,6‐tetramethyl‐1‐piperidinyl oxoammonium ion (TEMPO) and sodium hyphochlorite (NaOCl). The study also elucidated the molecular structure of fully oxidized corn starch (FOCS) prepared at optimum temperature and physicochemical properties of the partially (10%, 20%, and 30%) oxidized corn starches (POCS). The reaction time rapidly decreased up to 30 °C, and then gradually decreased. Selectivity, yield, and viscosity were drastically reduced at temperatures higher than 35 to 40 °C. Optimal oxidation temperature for the production of FOCS was determined as 35 °C. Regiospecific oxidation of the primary alcohol group without oxidation of the secondary alcohol group was confirmed in 13C‐NMR and IR spectra. Water‐binding capacity, swelling power, solubility power, and transmittance of POCS increased as the degree of oxidation increased. Hardness, gumminess, and chewiness of corn starch gel containing POCS were not significantly different from those of native corn starch gel at 1‐d storage, but the values of the starch gel containing POCS were smaller than those of the native starch gel after 1‐d storage. However, springiness and cohesiveness did not differ significantly among the samples regardless of storage time. |
| doi_str_mv | 10.1111/j.1750-3841.2008.00682.x |
| format | Article |
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The study also elucidated the molecular structure of fully oxidized corn starch (FOCS) prepared at optimum temperature and physicochemical properties of the partially (10%, 20%, and 30%) oxidized corn starches (POCS). The reaction time rapidly decreased up to 30 °C, and then gradually decreased. Selectivity, yield, and viscosity were drastically reduced at temperatures higher than 35 to 40 °C. Optimal oxidation temperature for the production of FOCS was determined as 35 °C. Regiospecific oxidation of the primary alcohol group without oxidation of the secondary alcohol group was confirmed in 13C‐NMR and IR spectra. Water‐binding capacity, swelling power, solubility power, and transmittance of POCS increased as the degree of oxidation increased. Hardness, gumminess, and chewiness of corn starch gel containing POCS were not significantly different from those of native corn starch gel at 1‐d storage, but the values of the starch gel containing POCS were smaller than those of the native starch gel after 1‐d storage. However, springiness and cohesiveness did not differ significantly among the samples regardless of storage time.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1750-3841.2008.00682.x</identifier><identifier>PMID: 18387095</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Malden, USA: Blackwell Publishing Inc</publisher><subject>Antioxidants - chemistry ; Biological and medical sciences ; Carbohydrates ; Carbon Isotopes ; Cyclic N-Oxides - chemistry ; Food industries ; Food Preservation - methods ; Food science ; Food Technology - methods ; Fundamental and applied biological sciences. Psychology ; Gels ; Magnetic Resonance Spectroscopy ; Molecular Structure ; Oxidation ; Oxidation-Reduction ; oxidized corn starch ; physicochemical properties ; regio-specific oxidation ; Sodium Hypochlorite - chemistry ; Solubility ; Starch - chemistry ; Starch and starchy product industries ; Structure-Activity Relationship ; Studies ; Temperature ; Time Factors ; Viscosity ; Zea mays - chemistry</subject><ispartof>Journal of food science, 2008-04, Vol.73 (3), p.C173-C178</ispartof><rights>2008 Institute of Food Technologists</rights><rights>2008 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Apr 2008</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4622-387382f2ef7b47e68f03dc5fbd2f2e28e8e742331f5b39f233ca65568cd9cc6e3</citedby><cites>FETCH-LOGICAL-c4622-387382f2ef7b47e68f03dc5fbd2f2e28e8e742331f5b39f233ca65568cd9cc6e3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1750-3841.2008.00682.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1750-3841.2008.00682.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1416,27923,27924,45573,45574</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20250543$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/18387095$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Chang, P.S.</creatorcontrib><creatorcontrib>Park, K.O.</creatorcontrib><creatorcontrib>Shin, H.K.</creatorcontrib><creatorcontrib>Suh, D.S.</creatorcontrib><creatorcontrib>Kim, K.O.</creatorcontrib><title>Physicochemical Properties of Partially Oxidized Corn Starch from Bromide-Free TEMPO-Mediated Reaction</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>This study was conducted to determine the optimal temperature and time for the regiospecific oxidation of primary alcohol groups in corn starch with 2,2,6,6‐tetramethyl‐1‐piperidinyl oxoammonium ion (TEMPO) and sodium hyphochlorite (NaOCl). The study also elucidated the molecular structure of fully oxidized corn starch (FOCS) prepared at optimum temperature and physicochemical properties of the partially (10%, 20%, and 30%) oxidized corn starches (POCS). The reaction time rapidly decreased up to 30 °C, and then gradually decreased. Selectivity, yield, and viscosity were drastically reduced at temperatures higher than 35 to 40 °C. Optimal oxidation temperature for the production of FOCS was determined as 35 °C. Regiospecific oxidation of the primary alcohol group without oxidation of the secondary alcohol group was confirmed in 13C‐NMR and IR spectra. Water‐binding capacity, swelling power, solubility power, and transmittance of POCS increased as the degree of oxidation increased. Hardness, gumminess, and chewiness of corn starch gel containing POCS were not significantly different from those of native corn starch gel at 1‐d storage, but the values of the starch gel containing POCS were smaller than those of the native starch gel after 1‐d storage. However, springiness and cohesiveness did not differ significantly among the samples regardless of storage time.</description><subject>Antioxidants - chemistry</subject><subject>Biological and medical sciences</subject><subject>Carbohydrates</subject><subject>Carbon Isotopes</subject><subject>Cyclic N-Oxides - chemistry</subject><subject>Food industries</subject><subject>Food Preservation - methods</subject><subject>Food science</subject><subject>Food Technology - methods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gels</subject><subject>Magnetic Resonance Spectroscopy</subject><subject>Molecular Structure</subject><subject>Oxidation</subject><subject>Oxidation-Reduction</subject><subject>oxidized corn starch</subject><subject>physicochemical properties</subject><subject>regio-specific oxidation</subject><subject>Sodium Hypochlorite - chemistry</subject><subject>Solubility</subject><subject>Starch - chemistry</subject><subject>Starch and starchy product industries</subject><subject>Structure-Activity Relationship</subject><subject>Studies</subject><subject>Temperature</subject><subject>Time Factors</subject><subject>Viscosity</subject><subject>Zea mays - chemistry</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkUuP0zAUhSMEYsrAX0AWEuwS_ErsLFhAmc6AZmg0LWJpuc616pJHsVPRzq8fh1ZFYoUX9rX9naujc5MEEZyRuN5vMiJynDLJSUYxlhnGhaTZ_kkyOX88TSYYU5oSwsVF8iKEDR7vrHieXBDJpMBlPklstT4EZ3qzhtYZ3aDK91vwg4OAeosqHUvdNAc037vaPUCNpr3v0GLQ3qyR9X2LPsXN1ZDOPABaXt1V8_QOaqeHCN-DNoPru5fJM6ubAK9O52XyfXa1nN6kt_PrL9OPt6nhRfQaXTFJLQUrVlxAIS1mtcntqh4fqQQJglPGiM1XrLSxMrrI80KaujSmAHaZvDv23fr-1w7CoFoXDDSN7qDfBSUwF5gSHsE3_4Cbfue76E2RknMmsaARkkfI-D4ED1ZtvWu1PyiC1TgItVFj3mrMW42DUH8GofZR-vrUf7dqof4rPCUfgbcnQIeYu_W6My6cOYppjnPOIvfhyP12DRz-24D6Ovu8iFXUp0e9CwPsz3rtf6pCMJGrH9-u1eye42VVLtQNewT1DrJG</recordid><startdate>200804</startdate><enddate>200804</enddate><creator>Chang, P.S.</creator><creator>Park, K.O.</creator><creator>Shin, H.K.</creator><creator>Suh, D.S.</creator><creator>Kim, K.O.</creator><general>Blackwell Publishing Inc</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>200804</creationdate><title>Physicochemical Properties of Partially Oxidized Corn Starch from Bromide-Free TEMPO-Mediated Reaction</title><author>Chang, P.S. ; Park, K.O. ; Shin, H.K. ; Suh, D.S. ; Kim, K.O.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4622-387382f2ef7b47e68f03dc5fbd2f2e28e8e742331f5b39f233ca65568cd9cc6e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>Antioxidants - chemistry</topic><topic>Biological and medical sciences</topic><topic>Carbohydrates</topic><topic>Carbon Isotopes</topic><topic>Cyclic N-Oxides - chemistry</topic><topic>Food industries</topic><topic>Food Preservation - methods</topic><topic>Food science</topic><topic>Food Technology - methods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gels</topic><topic>Magnetic Resonance Spectroscopy</topic><topic>Molecular Structure</topic><topic>Oxidation</topic><topic>Oxidation-Reduction</topic><topic>oxidized corn starch</topic><topic>physicochemical properties</topic><topic>regio-specific oxidation</topic><topic>Sodium Hypochlorite - chemistry</topic><topic>Solubility</topic><topic>Starch - chemistry</topic><topic>Starch and starchy product industries</topic><topic>Structure-Activity Relationship</topic><topic>Studies</topic><topic>Temperature</topic><topic>Time Factors</topic><topic>Viscosity</topic><topic>Zea mays - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Chang, P.S.</creatorcontrib><creatorcontrib>Park, K.O.</creatorcontrib><creatorcontrib>Shin, H.K.</creatorcontrib><creatorcontrib>Suh, D.S.</creatorcontrib><creatorcontrib>Kim, K.O.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Chang, P.S.</au><au>Park, K.O.</au><au>Shin, H.K.</au><au>Suh, D.S.</au><au>Kim, K.O.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Physicochemical Properties of Partially Oxidized Corn Starch from Bromide-Free TEMPO-Mediated Reaction</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2008-04</date><risdate>2008</risdate><volume>73</volume><issue>3</issue><spage>C173</spage><epage>C178</epage><pages>C173-C178</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>This study was conducted to determine the optimal temperature and time for the regiospecific oxidation of primary alcohol groups in corn starch with 2,2,6,6‐tetramethyl‐1‐piperidinyl oxoammonium ion (TEMPO) and sodium hyphochlorite (NaOCl). The study also elucidated the molecular structure of fully oxidized corn starch (FOCS) prepared at optimum temperature and physicochemical properties of the partially (10%, 20%, and 30%) oxidized corn starches (POCS). The reaction time rapidly decreased up to 30 °C, and then gradually decreased. Selectivity, yield, and viscosity were drastically reduced at temperatures higher than 35 to 40 °C. Optimal oxidation temperature for the production of FOCS was determined as 35 °C. Regiospecific oxidation of the primary alcohol group without oxidation of the secondary alcohol group was confirmed in 13C‐NMR and IR spectra. Water‐binding capacity, swelling power, solubility power, and transmittance of POCS increased as the degree of oxidation increased. Hardness, gumminess, and chewiness of corn starch gel containing POCS were not significantly different from those of native corn starch gel at 1‐d storage, but the values of the starch gel containing POCS were smaller than those of the native starch gel after 1‐d storage. However, springiness and cohesiveness did not differ significantly among the samples regardless of storage time.</abstract><cop>Malden, USA</cop><pub>Blackwell Publishing Inc</pub><pmid>18387095</pmid><doi>10.1111/j.1750-3841.2008.00682.x</doi><tpages>6</tpages></addata></record> |
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| ispartof | Journal of food science, 2008-04, Vol.73 (3), p.C173-C178 |
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| subjects | Antioxidants - chemistry Biological and medical sciences Carbohydrates Carbon Isotopes Cyclic N-Oxides - chemistry Food industries Food Preservation - methods Food science Food Technology - methods Fundamental and applied biological sciences. Psychology Gels Magnetic Resonance Spectroscopy Molecular Structure Oxidation Oxidation-Reduction oxidized corn starch physicochemical properties regio-specific oxidation Sodium Hypochlorite - chemistry Solubility Starch - chemistry Starch and starchy product industries Structure-Activity Relationship Studies Temperature Time Factors Viscosity Zea mays - chemistry |
| title | Physicochemical Properties of Partially Oxidized Corn Starch from Bromide-Free TEMPO-Mediated Reaction |
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