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Microwave assisted starch oxidation – a ‘green’ way for polysaccharide modification
1 , * 2 , 2 , 3 , 1
1  Department of Carbohydrate Technology, 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

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