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Microwave assisted starch oxidation – a ‘green’ way for polysaccharide modification
Published: 27 November 2008 by MDPI in The 12th International Electronic Conference on Synthetic Organic Chemistry session Symposium on Microwave Assisted Synthesis
Abstract: The aim of the study is to summarize our investigations on combined action of microwave irradiation (2.45 GHz) and hydrogen peroxide to starch. Depending of oxidation condition (microwave power and temperature) a various products can be obtained – from slightly oxidized to deep degraded starches. Possible mechanisms of the microwave assisted processes were outlined.
Keywords: Starch, oxidation, hydrogen peroxide, green chemistry, microwave irradiation