Chemical Characterization of Bromine Oxidized Potato Starch

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Abstract
Potato starch was oxidized with a neutral aqueous bromine solution at seven different levels of molar ratios of bromine/starch (1/40–5/1). The molecular weight distribution of the products obtained was analysed by gel permeation chromatography on two different agarose gels, Sepharose CL‐2B and Superose 6. A gradually increased fragmentation of the molecules with increased oxidation level was noticed. Some of the modified samples were debranched and the products obtained were analysed by gel permeation chromatography. For comparison amylose and waxy maize starch were also treated at the 1/20 and 1/5 molar ratios. The results indicate that the amylose is more easily degraded to small fragments than amylopectin during the oxidation process. An enzymatic starch analysis method was applied on the oxidized samples. This method was found suitable for estimating the total content of introduced keto and carboxylic groups into the modified product.