Microwave assisted starch oxidation – a ‘green’ way for polysaccharide modification

Marcin Lukasiewicz; Szczepan Bednarz; Anna Ptaszek; Dariusz Bogdal; Bohdan Achremowicz

doi:10.3390/ecsoc-12-01254

Previous Article in event

A preliminary study on microwave assisted metal-free epoxidation of cyclic olefins by hydrogen peroxide – trifluoroethanol system

Next Article in event

Cyclooligosaccharide modification applying microwaves. The case of β-cyclodextrin esterification

Microwave assisted starch oxidation – a ‘green’ way for polysaccharide modification

Marcin Lukasiewicz

¹,

Szczepan Bednarz

^{*

2},

Anna Ptaszek

²,

Dariusz Bogdal

³,

Bohdan Achremowicz

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

Published: 27 November 2008 by MDPI in The 12th International Electronic Conference on Synthetic Organic Chemistry session Symposium on Microwave Assisted Synthesis

https://doi.org/10.3390/ecsoc-12-01254

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

View paper

85 Reads
0 Recommendations

Marcin Lukasiewicz

Szczepan Bednarz

Anna Ptaszek

Dariusz Bogdal

Bohdan Achremowicz