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Starches can be naturally oxidized during storage by external agents, or they can be intentionally oxidized in order to promote changes in their structure and properties. Starch oxidation occurs mainly in the hydroxyl groups at positions C-2, C-3, and C-6, forming carbonyl and carboxyl groups. In this way, the contents of the carbonyl and carboxyl groups indicate the extent of starch oxidation. In this chapter, we describe methodologies based on titrimetric methods for determining the carbonyl and carboxyl group content on starch samples. In addition, we also discuss some notes to guide the readers in conducting the experiments.

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Determining the Carbonyl and Carboxyl Group Content on Starch

  • 章节

  • 发表日期：

    2026年

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  • Dâmaris Carvalho Lima,
  • Bianca Chieregato Maniglia,
  • Meliza Lindsay Rojas,
  • Pedro Esteves Duarte Augusto

摘要

Starches can be naturally oxidized during storage by external agents, or they can be intentionally oxidized in order to promote changes in their structure and properties. Starch oxidation occurs mainly in the hydroxyl groups at positions C-2, C-3, and C-6, forming carbonyl and carboxyl groups. In this way, the contents of the carbonyl and carboxyl groups indicate the extent of starch oxidation. In this chapter, we describe methodologies based on titrimetric methods for determining the carbonyl and carboxyl group content on starch samples. In addition, we also discuss some notes to guide the readers in conducting the experiments.