Abstract
AbstractNumerous research has been conducted on starch oxidation, but few reports have described it quantitatively. The oxidation of soluble starch (SS) can be quantitatively determined using a single‐current‐step method, where the aldehyde group content of oxidized starch approaches the maximum value at the voltage jump point. To verify the feasibility of the method, SS electrooxidation and electrochemical synthesis with gelatin (G) are observed and analyzed with reference to voltage changes. As an experimental application, the electrochemical synthesis of SS‐G at varying pH is compared to that of a physical mixture SS+G. According to the changes in the electrosynthesis and differences in the structure and properties of the synthesized products, the single‐current‐step method can be used to distinguish online.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
