Hypochlorite Oxidation of Barley and Potato Starch

Abstract The oxidation of barley and potato starches was studied using sodium hypochlorite as oxidant. The degree of oxidation, depolymerization during 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 starch. In both starches depolymerization of amylopectin and amylose occurred during oxidation. Based on the dissociation enthalpy of amylose‐lipid complex, the lipid‐bound amylose in barley starch was readily oxidized. Oxidation decreased the gelling ability of barley starch. At high level of oxidation gel formation by potato starch was much slower and weaker than by barley starch.