HYPOCHLORITE OXIDATION OF BARLEY AND POTATO STARCH

The oxidation of barley and potato starches was studied using sodium h ypochlorite as oxidant. The degree of oxidation, depolymerization duri ng oxidation and gel formation of barley starch was compared with the properties of potato starch. The effect of oxidation on gelatinization of starches as well as on amylose-lipid complex of barley starch was also analyzed. Barley starch was not as easily oxidized as potato star ch. In both starches depolymerization of amylopectin and amylose occur red during oxidation. Based on the dissociation enthalpy of amylose-li pid complex, the lipid-bound amylose in barley starch was readily oxid ized. Oxidation decreased the gelling ability of barley starch. At hig h level of oxidation gel formation by potato starch was much slower an d weaker than by barley starch.