Oxidation is a chemical process that involves the loss of electrons or the addition of oxygen to a molecule, leading to a change in the molecule’s properties. In the context of starch modification, oxidation is a common method used to alter the physical and chemical properties of starch. This article provides an overview of oxidation and its use in the modification of starch.
Oxidation can be used to modify the properties of starch for various industrial applications. The process involves the addition of an oxidizing agent, such as sodium hypochlorite or hydrogen peroxide, to the starch slurry. The oxidizing agent reacts with the starch molecules, causing the formation of new functional groups on the starch molecules. These functional groups include carboxylic acid, aldehyde, and ketone groups.
The introduction of new functional groups through oxidation can lead to changes in the physicochemical properties of starch. For example, oxidized starch has been shown to have increased water solubility, reduced paste clarity, increased viscosity, and improved emulsifying properties. Oxidized starch can also be used as a binder in the paper industry, a flocculating agent in wastewater treatment, and a thickener in food processing.
Oxidation of starch can be carried out under different conditions, depending on the desired properties of the modified starch. For example, mild oxidation conditions, such as low pH and low temperature, can lead to the introduction of carboxylic acid groups on the starch molecules. In contrast, harsher oxidation conditions, such as high pH and high temperature, can lead to the formation of aldehyde and ketone groups.
Oxidation is a common method used to modify the physical and chemical properties of starch for various industrial applications. The process involves the addition of an oxidizing agent to the starch slurry, which reacts with the starch molecules, leading to the formation of new functional groups. The introduction of new functional groups through oxidation can lead to changes in the physicochemical properties of starch, making it suitable for various applications. Understanding the principles of oxidation and its use in the modification of starch can lead to the development of new and improved starch-based products for various industries.