Benign electrolytic modifications of starch: effects on functional groups and physical properties

Pitcha Liewchirakorn; Kamonwad Ngamchuea

doi:10.1039/d3ra06382h

Benign electrolytic modifications of starch: effects on functional groups and physical properties

RSC Adv. 2023 Oct 13;13(43):30040-30051. doi: 10.1039/d3ra06382h. eCollection 2023 Oct 11.

Authors

Pitcha Liewchirakorn^{1

2}, Kamonwad Ngamchuea¹

Affiliations

¹ School of Chemistry, Institute of Science, Suranaree University of Technology 111 University Avenue, Suranaree, Muang Nakhon Ratchasima 30000 Thailand kamonwad@g.sut.ac.th +66 (0) 44 224 637.
² Institute of Research and Development, Suranaree University of Technology 111 University Avenue, Suranaree, Muang Nakhon Ratchasima 30000 Thailand.

Abstract

Herein, a low-cost electrolytic technology for starch modification has been developed using abundant chloride salt as a redox mediator. The effects of electrolysis conditions on the in situ starch modification are investigated in detail, including chloride concentrations, applied voltages, and electrolysis durations. The modification mechanisms are determined by the type of chlorine species (Cl₂, HClO, ClO^-, and HCl) generated during the process. Following electrolysis, carbonyl and carboxyl groups ranging from 0.056 to 1.3 g/100 g of starch and 0.006 to 0.5 g/100 g of starch, respectively, were observed. Starch granule median size can be reduced from 15.3 μm to 13.5 μm. In addition to the pronounced changes in granule size, shape, and functional groups, electrolysis leads to increased moisture resistance, higher crystallinity, and substantial alterations in the pasting properties.