title: Oxidation and degradation of native wheat starch by acidic bromate in water at room temperature.
abstract: Native wheat starch was oxidized by benign acidic bromate in water at room temperature. HPLC-ELSD study indicated that starch degraded in the course of oxidation but it still had a polymeric structure characterized by (1)H, (13)C, HSQC and HMBC NMR measurements. Products were generally water-soluble fragments but the use of a short reaction time and dilute reaction mixture yielded water-insoluble products. Titration of the products showed, that the increase of the starch content and reaction time increased the content of carbonyl and carboxyl groups in the range of 0.5-2.5% and 1.7-17.2%, respectively, in the product fragments. A mechanism for the oxidation reaction was proposed.
authors: Department of Chemistry, University of Oulu, PO Box 3000, FI-90014 University of Oulu, Finland.
authors: Sanna
authors: S
authors: Komulainen
authors: Christof
authors: C
authors: Verlackt
authors: Jouni
authors: J
authors: Pursiainen
authors: Marja
authors: M
authors: Lajunen
mesh_terms: D000143:Acids / Q000737:chemistry; D001959:Bromates / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D009682:Magnetic Resonance Spectroscopy; D010084:Oxidation-Reduction; D012995:Solubility; D013213:Starch / Q000737:chemistry*; D013696:Temperature; D013997:Time Factors; D017186:Titrimetry; D014908:Triticum / Q000737:chemistry*; D014867:Water / Q000737:chemistry
chemical_list: D000143:Acids; D001959:Bromates; D014867:Water; D013213:Starch