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Abstract
AbstractNative potato starch and potato starch oxidised with bromine at different concentrations were studied. A successive decrease of the gelatinisation enthalpy and a downward shift in the gelatinisation temperature were observed by the use of differential scanning calorimetry. When the oxidation was followed by a reduction step, those effects were accentuated. The mean molecular weight of the starch diminshed as the concentration of bromine oxidant was increased. In accordance with this, the viscosity of water solutions of corresponding samples successively decreased. However, when samples were reduced after the oxidation step, an increase in the viscosity was observed. A microscopic investigation showed that the granule structure was lost already at the lowest level of oxidation.
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