WATER-SOLUBLE OXIDIZED STARCHES BY PEROXIDE REACTIVE EXTRUSION

Oxidation of starches of different amylose content was investigated to increase carboxyl and carbonyl content and to increase water solubili ty. Three types of cornstarches containing up to 70% amylose were oxid ized by a reactive extrusion-drum drying process, using hydrogen perox ide and a ferrous-cupric sulfate catalyst. Increasing the peroxide lev el increased oxidation and solubility. Starches with higher amylose co ntent gave reduced solubility, but higher carboxyl content than the lo w ones. Soluble products had solution viscosities comparable to maltod extrins of dextrose equivalent 5-10. (C) 1997 Elsevier Science B.V.