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Modifications of Tapioca Starch Properties by Polyethylene Glycol (4000) and Polyethylene Glycol (4000) Stearate Additives
Author(s) -
Kumar Velayudhan Nair G.,
Bhandari Milind V.,
Bhat Ayodhya N.
Publication year - 1991
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.19910430305
Subject(s) - polyethylene glycol , crystallinity , starch , stearate , polyethylene , chemical engineering , materials science , magnesium stearate , chemistry , polymer chemistry , food science , organic chemistry , composite material , chromatography , dosage form , engineering
Changes in crystallinity, iodine binding capacity and infrared spectral characteristics of tapioca starch on incorporation of polyethylene glycol (4000) and polyethylene glycol (4000) distearate additives into gelatinised starch have been investigated. A plausible explanation for the appearance of crystallinity for gelatinised starch on incorporation of the additives is given. The additives were also shown to influence the gelatinisation temperature of native tapioca starch. The DSC studies indicating this effect are discussed in detail.