Effect of Fenton reaction parameters on the structure and properties of oxidized wheat starch

Abstract

Wheat starch was oxidized through a Fenton reaction by hydrogen peroxide and Iron II sulfate as a catalyst at various concentrations and reaction duration. The formation of carbonyl and carboxyl groups confirmed the starch oxidation as determined with Fourier -transform infrared (FTIR) spectroscopy. The degree of oxidation was estimated by carbonyl and carboxyl titration. The various oxidized wheat starches presented considerable variations in their oxidation level as a function of the catalyst concentration and oxidative process duration. The effect of the Fenton reaction parameters on the starch macromolecular chains and microstructure was evaluated by X-ray diffraction and amylose content estimation. Significant depolymerization of the starch macromolecules was observed, mainly in the starch amorphous phase, followed by a degradation of the crystalline phase at a higher oxidation level. SEM observations revealed changes in starch structure, which ranged from minor degradation of the starch granules to a more crosslinked morphology.

Keywords

Starch oxidation; Hydrogen peroxide; Metal catalyst; Granule morphology; Amylose content

Published in

Carbohydrate Research
2024, volume: 542, article number: 109190

SLU Authors

• Letoffe, Adrien

  • Department of Forest Biomaterials and Technology, Swedish University of Agricultural Sciences
    

• Silveira, Valentin

  • Department of Forest Biomaterials and Technology, Swedish University of Agricultural Sciences
    

• Adamopoulos, Stergios

  • Department of Forest Biomaterials and Technology, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Polymer Technologies

Publication identifier

• DOI: https://doi.org/10.1016/j.carres.2024.109190

Permanent link to this page (URI)

https://res.slu.se/id/publ/130798