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Studies on Pyrodextrinization of Corn Starch
Author(s) -
Ueno Y.,
Izumi M.,
Kato K.
Publication year - 1976
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.19760280302
Subject(s) - amylopectin , starch , corn starch , chemistry , food science , transformation (genetics) , amylose , biochemistry , gene
During pyrodextrinization of corn starch in the absence of any added catalyst under different experimental conditions, the changes of dextrinization might have two or threes stages and remarkable transformation would begin to occur at 190°C. At higher temperatures, many non‐carbohydrates are found. At lower temperatures, side chains of amylopectin‐like substances might be cleaved to produce the linear parts.