Oxidation of breadfruit starch (Artocarpus altilis) using hydrogen peroxide.

Oxidized starch was synthesized by reacting natural starch from breadfruit (Artocarpus altilis) with hydrogen peroxide (H2O2) in different concentrations (20%, 25%, 30%) and different oxidation time (60, 120, 180 min). Based on our finding, the oxidized starch was characterized using IR spectra revealing the presence of carboxyl group as indicated from C=O carboxylic vibration at 1690-1760 cm−1. The highest degree of oxidation (39%) and carboxyl content (2.95%) was obtained in the treatment using 30% H2O2 at 180 min. The oxidized starch had a range of viscosity from 1,7234-2,9922 cP and a swelling power from 4.2 to 2.3 g/g. [ABSTRACT FROM AUTHOR]