Abstract
AbstractA “green” method for oxidized starch preparation was presented. Hydrogen peroxide (H2O2) was used as the starch oxidant. Two main types of experiments were investigated: catalytic (by means of sodium tungstate – Na2WO4, the hydrogen peroxide activator) and non‐catalytic processes. The research covers low microwave level synthesis. Ninety and one hundred and ninety watts of microwave power were applied for the samples. All the microwave‐assisted reactions were compared to conventional ones carried out at 80 and 90°C, respectively. Reaction was monitored using manganometric determination of H2O2 consumption during the reaction progress. Obtained reaction products were tested by means of carbonyl and carboxyl group content. Additionally, molecular mass changes were investigated and a preliminary rheological study was done. The observed significant differences in the degree of oxidation (monitored by means of carboxyl and carbonyl group content) as well as the changes in molecular mass of polysaccharide comparing to those found at conventional conditions were showed and discussed.
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