Publications Repository - Gdańsk University of Technology

The cupration of granular potato starch with ammonium tetrachlorocuprate(II) was performed by a 20 min lasting microwave-assisted process and by 40 min convectional heating. In both cases the degree of esterification (DE) did not exceed 0.0064. A higher dose of cuprate had a positive effect on DE, regardless of whether the microwave irradiation or the convectional heating was applied, and on the thermal stability of the starch cuprate produced in the microwave-assisted way. As a result of cupration, the hydroxyl ligand of the starch D-glucose units was replaced by the chloride ligand of the tetrachlorocuprate(II) anion. In the starch cuprate formed in the microwave-assisted process, the cuprate anion additionally coordinated water molecules. The cupration reduced starch crystallinity.

Authors

• dr hab. inż. Hanna Staroszczyk link open in new tab