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Gelatination Temperatures of Starch, as Influenced by Polyhydric and Monohydric Alcohols, Phenols, Carboxylic Acids and some other Additives
Author(s) -
Gerlsma S. Y.
Publication year - 1970
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19700220103
Subject(s) - chemistry , phenols , carboxylic acid , hydrogen peroxide , methanol , urea , aqueous solution , organic chemistry , ethanol , hydrogen bond , acetic acid , alcohol , butyric acid , starch , molecule
The effect of polyhydric and monohydric alcohols, of phenols, of carboxylic acids and their anions, of halide anions, of alkalimetalions and of some other compounds on the gelatination temperature of potato starch granules in aqueous solutions were studied. Polyhydric alcohols and methanol raise the gelatination temperature, whereas ethanol, propanol, butanol, p‐dioxane, carboxylic acids, phenols, urea and hydrogen peroxide cause a decrease in the gelatination temperature. The effect of polyhydric alcohols may be attributed to the lessened tendency of the medium to rupture hydrogen bonds. Carboxylic acids, phenols, urea and hydrogen peroxide may act in a opposite way. The lowering effect of the monohydric alcohols, dioxane, and other non‐polar substances may be due to structural and kinetic alterations of the aqueous medium, induced by the non‐polar groups. At higher concentrations of ethanol, propanol, p‐dioxane, acetic, propionic and butyric acid the gelatination temperature tends to increase. This is to be attributed to the association of solute molecules.