Abstract
In this study, oxidized maltodextrins with a high concentration of carboxyl groups were produced using CuSO4 as a catalyst and H2O2 as an eco-friendly oxidant. Infrared spectroscopy, proton-nuclear magnetic resonance spectroscopy, and thermogravimetric analysis were utilized to examine the structure and properties of oxidized maltodextrins. The reaction conditions were optimized in terms of oxidant content, catalyst content, temperature, pH, and reaction time. The prepared oxidized maltodextrin had a carboxyl group content of 105% under the conditions of 200% molar H2O2, 1% molar catalyst, 55 °C, initial pH = 9.7, and 2 h reaction time. In comparison to the commonly used sodium hypochlorite oxidation process, the carboxyl group content was increased by 58%.
Sign-in/Register to access full text options 
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.
