Synthesis and characterisation of starch cuprate

Hanna Staroszczyk

doi:10.1016/j.foodchem.2011.05.114

Synthesis and characterisation of starch cuprate

Abstract

The cupration of granular potato starch with ammonium tetrachlorocuprate(II) was performed by a 20 min lasting microwave-assisted process and by 40 min convectional heating. In both cases the degree of esterification (DE) did not exceed 0.0064. A higher dose of cuprate had a positive effect on DE, regardless of whether the microwave irradiation or the convectional heating was applied, and on the thermal stability of the starch cuprate produced in the microwave-assisted way. As a result of cupration, the hydroxyl ligand of the starch D-glucose units was replaced by the chloride ligand of the tetrachlorocuprate(II) anion. In the starch cuprate formed in the microwave-assisted process, the cuprate anion additionally coordinated water molecules. The cupration reduced starch crystallinity.

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Hanna Staroszczyk dr hab. inż.

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Category:: Articles
Type:: artykuł w czasopiśmie wyróżnionym w JCR
Published in:: FOOD CHEMISTRY no. 129, pages 1217 - 1223,
ISSN: 0308-8146
Language:: English
Publication year:: 2011
Bibliographic description:: Staroszczyk H.: Synthesis and characterisation of starch cuprate// FOOD CHEMISTRY. -Vol. 129, nr. 3 (2011), s.1217-1223
DOI:: Digital Object Identifier (open in new tab) 10.1016/j.foodchem.2011.05.114
Verified by:: Gdańsk University of Technology