INVESTIGATION OF THE INFLUENCE OF PRIMARY WHEAT-STARCH CHARACTERISTICS ON THE OXIDIZABILITY WITH SODIUM-HYPOCHLORITE

The oxidation of primary wheat starches with sodium hypochlorite in a three stage reaction leads to differing degrees of oxidation depending on the analytical composition, particle size distribution and degree of purification of the starches. Furthermore, it was found that differ ences in the viscous properties of the starches present before oxidati on remained afterwards. The dependence of the degree of oxidation, att ained under the reaction conditions, on the protein and fat concentrat ions, as well as on the median of the particle size distribution, coul d be described using regression equations. The protein content had a n egative and the particle size a positive effect on the degree of oxida tion. All three influencing factors interacted with one another. The d egrees of oxidation attained were in good agreement with the described equation.