The air oxidation of potato starch over ammonium vanadate (V) is presented.
Contrary to the effect of oxidation described for corn starch, oxidised po
tato starch produced less viscous gels. Optimum quantity of the catalyst ap
plied was about 4% (w/w). Oxidation proceeded at the granule surface level
as proved by polarised light and electron microscopies. (C) 1999 Elsevier S
cience Ltd. All rights reserved.