Microwave assisted oxidative degradation of starch - estimation of degree of oxidation of the modified biopolymer

Marcin Lukasiewicz; Szczepan Bednarz; Anna Ptaszek; Iwona Gerlich; Agata Bednarz; Dariusz Bogdal; Bohdan Achremowicz

doi:10.3390/ecsoc-11-01347

Previous Article in event

Microwave assisted transformation of compounds capable of internal reorientation

Next Article in event

Microwave-assisted reactions of 4-[(4-oxochromen-3-yl)methylene]-2-phenyl-1,3-oxazol-5(4H)-ones with nitrogen bases

Microwave assisted oxidative degradation of starch - estimation of degree of oxidation of the modified biopolymer

Marcin Lukasiewicz

^{*

1},

Szczepan Bednarz

²,

Anna Ptaszek

²,

Iwona Gerlich

¹,

Agata Bednarz

²,

Dariusz Bogdal

³,

Bohdan Achremowicz

¹ Department of Carbohydrates, University of Agricultural, ul. Balicka 122 30-149 Krakow, Poland
² Department of Engineering and Machinery for Food Industry, University of Agricultural, ul. Balicka 122, 30-149 Krakow, Poland
³ Faculty of Chemical Engineering and Technology, Politechnika Krakowska,ul. Warszawska 24, 31-155 Krakow, Poland

Published: 30 November 2007 by MDPI in The 11th International Electronic Conference on Synthetic Organic Chemistry session Symposium on Microwave Assisted Synthesis

https://doi.org/10.3390/ecsoc-11-01347

Abstract: Microwave assisted oxidative degradation of starch - estimation of degree of oxidation of the modified biopolymer.Application of microwave irradiation (2.45GHz) to carrying out starch oxidation by hydrogen peroxide – sodium tungstate system was shown. A various methods of carboxyl content determination in the product were compared.

Keywords: Microwave irradiation, starch, oxidation, hydrogen peroxide, carboxyl content, degradation

View paper

68 Reads
0 Recommendations