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Oxidation of potato starch with different sodium hypochlorite concentrations and its effect on biodegradable films

Author:
Fonseca, Laura Martins, Gonçalves, Júlia Rosa, El Halal, Shanise Lisie Mello, Pinto, Vânia Zanella, Dias, Alvaro Renato Guerra, Jacques, Andressa Carolina, Zavareze, Elessandra da Rosa
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.60 no.2 pp. 714-720
ISSN:
0023-6438
Subject:
biodegradability, chlorine, color, gels, glycerol, oxidation, pasting properties, permeability, plasticizers, potato starch, potatoes, sodium hypochlorite, starch, tensile strength, texture, water solubility, water vapor
Abstract:
The objective of this study was to evaluate the effects of oxidation with sodium hypochlorite at different concentrations of active chlorine (0.5, 1.0 and 1.5 g/100 g) on the physicochemical, morphological, pasting, thermal and gel texture properties of potato starch. The native and oxidized starches were used in different concentrations (3.0, 4.0 and 5.0 g starch/100 mL) for the preparation of biodegradable films using glycerol as plasticizer. The films were evaluated for their mechanical properties, color, water solubility and permeability of water vapor. The degree of oxidation potato starches was more intense as there was an increased concentration of active chlorine in the reaction. Films made with oxidized starch with the highest level of active chlorine had lower tensile strength when compared to native starch films. Also, these films had a lower water solubility and water vapor permeability as compared to the native starch films.
Agid:
5400608