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Effects of Organic Molecules on the Gelatinization Temperature of Starch
Author(s) -
Oosten B. J.
Publication year - 1984
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.19840360105
Subject(s) - starch , polarizability , organic molecules , molecule , starch gelatinization , electrolyte , chemical physics , chemistry , materials science , chemical engineering , food science , organic chemistry , electrode , engineering
The effects of organic molecules on the gelatinization temperature of starch in water seem to stem from the electron polarizability of those organic molecules. The same fundamental characteristic is the basis of the explanation for the effects of anions on the gelatinization temperature. The proposed hypothesis is capable to explain the familiar phenomena which arise from the interactions between starch and electrolytes.