Premium
Die Selbsthydrolyse der Kartoffelstärke. 2. Mitt. Selbsthydrolyse von Kartoffelstärkekörnern in wäßriger Suspension
Author(s) -
Palasinski M.,
Schierbaum F.
Publication year - 1971
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.19710231104
Subject(s) - hydrolysis , phosphoric acid , chemistry , starch , aqueous suspension , acid hydrolysis , potato starch , phosphate , suspension (topology) , aqueous solution , polymer chemistry , chemical engineering , organic chemistry , mathematics , homotopy , pure mathematics , engineering
Self Hydrolysis of Starch. Part 2. Self Hydrolysis of Potato Starch Granules in Aqueous Suspension. Tests with potato starch have shown that self hydrolysis at temperatures below the starting point of irreversible swelling leads to the formation of low molecular, soluble degradation products containing bound phosphoric acid. The rest of starch granules show increased reducing power as well as hydrothermically caused ageing. Approaching the end of self hydrolysis the substrate acts like thin boiling starch. During self hydrolysis phosphoric acid bound like ester is set free. Speed of self hydrolysis increases with increasing phosphorus content, whereas formation of free phosphate is independent of this factor.