Ultra-microstructural features of perborate oxidized starch

Abstract

Ultrafine structures of low, medium, and highly oxidized starches, symbolized as LOS, MOS, and HOS, respectively, were thoroughly investigated. These oxidized starches were obtained by treatment of native starch (NS) with three different concentrations of sodium perborate (SPB). Thus, obtained products were studied with respect to major chemical and fine physical characteristics vis-a-vis these of NS (a) acidic and reduced groups creation along with mode of association, (b) significant increase in solubility, and (c) outstanding decrease in apparent viscosity. Thermogravimetric analysis (TGA) revealed thermal stability of the said substrates follows order: HOS>MOS>LOS>NS. Scanning electron micrographs (SEM) showed polygonal or irregular shape with particle size ranging from 2 to 20 l. After oxidation, the starch surface became rough and the edges lost their definiteness completely. In conclusion, SPB is an efficient oxidant to produce oxidized starches with useful characteristics, which advocate them to wide applications in textile sizing and medicinal domains. © 2013 Wiley Periodicals, Inc.