Characterization of Physicochemical Properties of Hypochlorite Oxidized Starches and Their Suitability for Making Starch Noodles

Abstract The effects of hypochlorite oxidation on physicochemical properties of mung bean, potato, and pea starches, and the suitability of oxidized starches for making starch noodles are investigated. The formation of carboxyl groups in starches during the oxidation is more favorable under milder alkaline conditions (pH 8). The oxidized starches show a decrease in viscosity but an increase in conclusion temperature and gelatinization enthalpy due to the introduction of carboxyl groups. Moreover, the observed increase or decrease is highly correlated with the carboxyl contents of the oxidized starches. In addition, the introduction of carboxyl groups can effectively retard the starch retrogradation as indicated by changes in the light transmittance. The quality of the starch noodles can be improved by adding oxidized starches, and 5% is an appropriate amount for making starch noodles with respect to the overall quality.