STRUCTURAL AND PHYSICOCHEMICAL CHANGES OF POTATO STARCH ALONG PERIODATE-OXIDATION

Dialdehyde starches were prepared by oxidation with periodate. The influence of the degree of oxidation of the dialdehyde starch on its microstructural and physicochemical properties such as crystallinity, granular structure, complexing capacity with iodine and lysolecithine and water absorption are discussed. Oxidation appears to cause a gradual decrease of any microstructure, meanwhile water absorption is observed to be maximal at intermediate degrees of oxidation. A structure-swelling relationship has been developed and compared with the washing efficiency during purification.