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Crosslinking of starch by alkaline roasting
Author(s) -
Martin Irving
Publication year - 1967
Publication title -
journal of applied polymer science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.575
H-Index - 166
eISSN - 1097-4628
pISSN - 0021-8995
DOI - 10.1002/app.1967.070110724
Subject(s) - roasting , autoxidation , starch , chemistry , covalent bond , viscosity , potato starch , chemical engineering , food science , organic chemistry , materials science , composite material , engineering
Dry mixtures of starch with various bases were roasted in air. The effects of roasting were determined by a viscosity method. The results suggest that roasting at alkaline pH's produces covalent crosslinks. The author speculates that the crosslinks result from a combination of autoxidation and aldolization.
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