کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1383890 | 1500884 | 2013 | 5 صفحه PDF | دانلود رایگان |
A simple oxidation of starch in water by bromate was substantially improved by microwave activation. In the oxidation of native wheat starch its advantages were the highly reduced need of oxidant from 1.05 to 0.1–0.25 equiv, shortened reaction time from 2 to 5.5 h to 10 min, and moderate or high yields of oxidation content (degree of oxidation 0.22–0.55) of water-soluble products. Acidic treatment before the oxidation reaction promoted the carbonyl formation yielding higher contents of oxidized products (degree of oxidation 0.43–0.55) than without it (degree of oxidation 0.22–0.28). The pretreatment did not have similar effect on the amount of carboxyl groups. The oxidation route of acidic bromate oxidation of starch is discussed.
A simple oxidation of starch in water by bromate was substantially improved by microwave activation. In the oxidation of native wheat starch its advantages were the highly reduced need of oxidant, shortened reaction time and moderate or high yields of oxidation content of water-soluble products.Figure optionsDownload as PowerPoint slide
Journal: Carbohydrate Research - Volume 367, 15 February 2013, Pages 58–62