Partial characterization of starch obtained from Ramon (Brosimum alicastrum Swartz), oxidized under different conditions

Starch is widely used in industry. However, it must be modified to improve its properties and broaden its applications. The objective of this study was to investigate the effects of reaction time and pH on the main properties of oxidized Ramon starch (OS). Samples of native Ramon starch (NS) were oxidized with sodium hypochlorite (3.0 g active chlorine/100 g starch) at reaction times and pHs varying from 30 to 120 min and 8 to 11, respectively, according to a central composite rotatable design. The results were analyzed using a response surface methodology (RSM). Reaction time and pH had a significant effect on the carboxyl group content and color of the Ramon starch gel. The appearance of NS granule was similar to OS. Oxidation was more intense in starch treated at a pH of 11.6 and a reaction time of 75 min. The optimal conditions to obtain a whiter starch gel (L* = 41.5) were a reaction time of 86.4 min and a pH of 10.6. The OS showed lower values of total phenolic compounds compared to NS. The oxidation of NS with sodium hypochlorite can be used to obtain a whiter starch with different properties and broaden its potential applications in industry.