Hypochlorite oxidation of barley and potato starch

Pirkko Forssell (Corresponding Author), Antti Hamunen, Karin Autio, Tapani Suortti, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

104 Citations (Scopus)

Abstract

The oxidation of barley and potato starches was studied using sodium hypochlorite as oxidant.
The degree of oxidation, depolymerization during oxidation and gel formation of barley starch was compared with the properties of potato starch. The effect of oxidation on gelatinization of starches as well as on amylose‐lipid complex of barley starch was also analyzed.
Barley starch was not as easily oxidized as potato starch. In both starches depolymerization of amylopectin and amylose occurred during oxidation. Based on the dissociation enthalpy of amylose‐lipid complex, the lipid‐bound amylose in barley starch was readily oxidized. Oxidation decreased the gelling ability of barley starch.
At high level of oxidation gel formation by potato starch was much slower and weaker than by barley starch.
Original languageEnglish
Pages (from-to)371-377
JournalStärke
Volume47
Issue number10
DOIs
Publication statusPublished - 1995
MoE publication typeA1 Journal article-refereed

Fingerprint

barley starch
hypochlorites
Hypochlorous Acid
potato starch
Hordeum
Solanum tuberosum
Starch
oxidation
Oxidation
depolymerization
amylose
gels
Amylose
Depolymerization
starch
sodium hypochlorite
amylopectin
enthalpy
gelatinization
gelation

Cite this

Forssell, P., Hamunen, A., Autio, K., Suortti, T., & Poutanen, K. (1995). Hypochlorite oxidation of barley and potato starch. Stärke, 47(10), 371-377. https://doi.org/10.1002/star.19950471002
Forssell, Pirkko ; Hamunen, Antti ; Autio, Karin ; Suortti, Tapani ; Poutanen, Kaisa. / Hypochlorite oxidation of barley and potato starch. In: Stärke. 1995 ; Vol. 47, No. 10. pp. 371-377.
@article{65878670563945f0aae9a93bb0b94757,
title = "Hypochlorite oxidation of barley and potato starch",
abstract = "The oxidation of barley and potato starches was studied using sodium hypochlorite as oxidant. The degree of oxidation, depolymerization during oxidation and gel formation of barley starch was compared with the properties of potato starch. The effect of oxidation on gelatinization of starches as well as on amylose‐lipid complex of barley starch was also analyzed. Barley starch was not as easily oxidized as potato starch. In both starches depolymerization of amylopectin and amylose occurred during oxidation. Based on the dissociation enthalpy of amylose‐lipid complex, the lipid‐bound amylose in barley starch was readily oxidized. Oxidation decreased the gelling ability of barley starch. At high level of oxidation gel formation by potato starch was much slower and weaker than by barley starch.",
author = "Pirkko Forssell and Antti Hamunen and Karin Autio and Tapani Suortti and Kaisa Poutanen",
note = "Project code: BEL4281",
year = "1995",
doi = "10.1002/star.19950471002",
language = "English",
volume = "47",
pages = "371--377",
journal = "Starch",
issn = "2192-4236",
publisher = "Wiley-VCH Verlag",
number = "10",

}

Forssell, P, Hamunen, A, Autio, K, Suortti, T & Poutanen, K 1995, 'Hypochlorite oxidation of barley and potato starch', Stärke, vol. 47, no. 10, pp. 371-377. https://doi.org/10.1002/star.19950471002

Hypochlorite oxidation of barley and potato starch. / Forssell, Pirkko (Corresponding Author); Hamunen, Antti; Autio, Karin; Suortti, Tapani; Poutanen, Kaisa.

In: Stärke, Vol. 47, No. 10, 1995, p. 371-377.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Hypochlorite oxidation of barley and potato starch

AU - Forssell, Pirkko

AU - Hamunen, Antti

AU - Autio, Karin

AU - Suortti, Tapani

AU - Poutanen, Kaisa

N1 - Project code: BEL4281

PY - 1995

Y1 - 1995

N2 - The oxidation of barley and potato starches was studied using sodium hypochlorite as oxidant. The degree of oxidation, depolymerization during oxidation and gel formation of barley starch was compared with the properties of potato starch. The effect of oxidation on gelatinization of starches as well as on amylose‐lipid complex of barley starch was also analyzed. Barley starch was not as easily oxidized as potato starch. In both starches depolymerization of amylopectin and amylose occurred during oxidation. Based on the dissociation enthalpy of amylose‐lipid complex, the lipid‐bound amylose in barley starch was readily oxidized. Oxidation decreased the gelling ability of barley starch. At high level of oxidation gel formation by potato starch was much slower and weaker than by barley starch.

AB - The oxidation of barley and potato starches was studied using sodium hypochlorite as oxidant. The degree of oxidation, depolymerization during oxidation and gel formation of barley starch was compared with the properties of potato starch. The effect of oxidation on gelatinization of starches as well as on amylose‐lipid complex of barley starch was also analyzed. Barley starch was not as easily oxidized as potato starch. In both starches depolymerization of amylopectin and amylose occurred during oxidation. Based on the dissociation enthalpy of amylose‐lipid complex, the lipid‐bound amylose in barley starch was readily oxidized. Oxidation decreased the gelling ability of barley starch. At high level of oxidation gel formation by potato starch was much slower and weaker than by barley starch.

U2 - 10.1002/star.19950471002

DO - 10.1002/star.19950471002

M3 - Article

VL - 47

SP - 371

EP - 377

JO - Starch

JF - Starch

SN - 2192-4236

IS - 10

ER -