Effect of modification temperature on starch oxidation and its physico-chemical properties

Corn starch was oxidised by hydrogen peroxide at temperatures 20, 30, 40 and 50°C. The oxidised starches were examined for the content of carboxyl groups, carbonyl groups, amylose and for water binding capacity and water solubility. Susceptibility to retrogradation and pasting characteristics were also determined. The results indicate that the effectiveness of oxidation process increased with increased temperature of modification. Temperature of modification influenced content of amylose in oxidised starch. Water binding capacity at 60 and 80°C and water solubility at 80°C increased with increased temperature of modification. Starch oxidised at 50°C had the lowest susceptibility to retrogradation and had the highest rheological stability.\ud \ud &nbsp