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Studies on Dextrinization. Part I. Pyrodextrinization of Corn Starch in the Absence of Any Added Catalyst
Author(s) -
Srivastava H. C.,
Parmar R. S.,
Dave G. B.
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.19700220204
Subject(s) - lability , starch , corn starch , chemistry , viscosity , solubility , catalysis , food science , moisture , water content , chemical engineering , intrinsic viscosity , alkali metal , polymer chemistry , organic chemistry , materials science , composite material , polymer , geotechnical engineering , engineering
Corn starch has been dextrinized at a bath temperature of 125°–213°C. In certain cases, the moisture content of the starch was reduced to 2% before it was subjected to dextrinization. Under the various conditions of dextrinization, the changes that take place in the properties of starch such as solubility, reducing power, alkali lability, intrinsic viscosity and β‐amylolysis have been recorded. These results show that at lower temperatures of 125° and 150°C hardly any reaction is perceptible, the dextrinization reaction taking place at 200°C or thereabouts. Decreasing the moisture content of starch increases the rate of dextrinization reaction. Various theories of pyrodextrinization of starch are discussed.