STRUCTURAL AND PHYSICOCHEMICAL CHANGES OF POTATO STARCH ALONG PERIODATE-OXIDATION

Dialdehyde starches were prepared by oxidation with periodate. The inf luence of the degree of oxidation of the dialdehyde starch on its micr ostructural and physicochemical properties such as crystallinity, gran ular structure, complexing capacity with iodine and lysolecithine and water absorption are discussed. Oxidation appears to cause a gradual d ecrease of any microstructure, meanwhile water absorption is observed to be maximal at intermediate degrees of oxidation. A structure-swelli ng relationship has been developed and compared with the washing effic iency during purification.