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Schweflige Säure und Stärkehydrolyse
Author(s) -
Nierle W.,
Tegge G.
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.19710231205
Subject(s) - starch , chemistry , hydrolysis , hydrolysate , sulfur , slurry , sugar , nitrogen , sulfate , organic chemistry , acid hydrolysis , materials science , composite material
Sulfurous Acid and Technical Hydrolysis of Starch. The decrease of SO 2 content which can be observed during the storage of starch sirups is not only based on simple oxidation to sulfate but also on the formation of different organic sulfur compounds. The reaction possibilities for SO 2 in technically produced hydrolysates are greater than in pure sugar solutions because of the presence of colored materials, their precursors and amino nitrogen containing compounds. Thus, the amount of analytically ascertained SO 2 content is not a satisfactory criterion for the purity of starch sirups. The proposed modification of the starch hydrolysis process by using SO 2 in the starch slurry gives a chance to eliminate the formed sulfur compounds extensively. Furthermore the products manufactured in this way show less tendency to discoloration, and higher storage stability especially with increased temperatures.