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Bewertung der Eigenschaften von Kartoffelstärken
Author(s) -
Čeh M.,
Stropnik Č.
Publication year - 1975
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.19750270803
Subject(s) - starch , potentiometric titration , potato starch , swelling , chemistry , colloid , chromatography , materials science , food science , organic chemistry , composite material , ion
Evaluation of Potato Starch Properties . Different potato starches were studied by determination of their consistency curves with a Brabender viscosigraph, their absolute viscosity values and the ranges of swelling temperatures of the starch grains. Gradual elution analyses for comparison were carried out, and a simple potentiometric method was introduced in order to determine the average number of molecular weights M n . Between different potato starches essential differences of the physical and colloidalchemical properties could be revealed in spite of the fact that their quality corresponded to didacted standards. The physical and colloidal‐chemical changes of the starches may be ascribed to prolonged or inadequate storage. At the evaluation of the starch qualities the existing standards are no longer satisfactory. The starches should be classified especially by viscographic measurements and determinations of the average number of molecular weigths.