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Physicochemical properties of cassava starch oxidized by sodium hypochlorite

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Abstract

In this work, cassava starch was modified by treatment with sodium hypochlorite (NaClO) at different concentrations (0.8, 2.0 and 5.0 % of active chlorine) and selected physicochemical properties of the oxidized starches were investigated. The native and modified samples were evaluated considering moisture, carboxyl content, apparent viscosity, susceptibility to syneresis, mid-infrared spectroscopy and crystallinity index. The treatment with NaClO resulted in alterations in carboxyl content of the oxidized starches that increased with increasing concentration of the oxidant. Oxidized starches also showed higher susceptibility to syneresis, as assessed by the release of liquid during freezing and thawing. Apparent viscosity analysis showed decrease in peak viscosity of the oxidized starches. X-ray diffractograms showed that the oxidation influenced the extent of cassava starch relative crystallinity found to lie between 34.4 % (native) and 39.9 % (2.0 % active chlorine). The infrared spectra are sensitive to structural changes on starch macromolecules and presented characteristic peaks as C-O-C of the six carbon glucose ring absorbs at 1,150–1,085 cm−1 and due to axial deformation these bands changed with the crystal structure of the starch samples.

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Acknowledgements

The authors are grateful to the Brazilian Ministry of Education/Coordination for Higher Education Staff (MEC/CAPES) and to the National Scientific and Technological Research Council (CNPq) for financial support.

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Authors and Affiliations

  1. Food Science and Technology Department, Universidade Estadual de Ponta Grossa (UEPG), Avenida Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, PR, Brazil

    Lúcia Helena Garrido, Egon Schnitzler, Manoela Estefânea Boff Zortéa & Ivo Mottin Demiate

  2. Food Science and Engineering Department, IBILCE/Unesp, Rua Cristóvão Colombo, 2265, 15054-000, São José do Rio Preto, SP, Brazil

    Thaís de Souza Rocha

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  1. Lúcia Helena Garrido
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  2. Egon Schnitzler
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  4. Thaís de Souza Rocha
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  5. Ivo Mottin Demiate
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Correspondence to Ivo Mottin Demiate.

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Garrido, L.H., Schnitzler, E., Zortéa, M.E.B. et al. Physicochemical properties of cassava starch oxidized by sodium hypochlorite. J Food Sci Technol 51, 2640–2647 (2014). https://doi.org/10.1007/s13197-012-0794-9

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