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Reaction between Cross‐Linked Starch and Iodine
Author(s) -
Collison R.,
Ogundiwin J. O.
Publication year - 1972
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.19720240804
Subject(s) - starch , iodine , chemistry , titration , food science , inorganic chemistry , organic chemistry
A sample of potato starch was cross‐linked with phosphorus oxychloride and its reaction with iodine compared with that of the parent starch using an amperometric titration method. Both starches had a similar iodine binding capacity but differed considerably in the rate of reaction with iodine. With the parent starch equilibrium was reached within a few seconds, whereas the cross‐linked starch required up to 30 minutes.
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