A number of polysaccharides of the starch type, including maltodextrins and cyclodextrins and some other well‐known polysaccharides have been oxidized by periodate/chlorite (two‐step method) or hypochlorite (one‐step method), yielding ring‐opened polycarboxylates. The oxidation products from the starch type show by far the best calcium complexing properties and have potential application as phosphate substitutes in detergent formulations. A relatively sharp increase in calcium complexing ability is observed at a degree of polymerization of about ten, whereas just a slight further improvement occurs at higher degrees of polymerization. This phenomenon is explained by the formation of helix structures which contain efficient Ca(II) complexing sites. This idea is supported by 17 O NMR measurements showing that oxidized starch type compounds with m > 10 behave as heptadentate ligands.
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Nieuwenhuizen et al. (1985) studied this question.
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