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Comparative acid modification of various starches.

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Relation http://ir.cftri.com/3544/
 
Title Comparative acid modification of various starches.
 
Creator Singh, V.
Zakiuddin Ali, S.
 
Subject 30 Starch Chemistry
21 Cereals
 
Description 8 starches (maize, sorghum, finger millet, waxy and non-waxy rice, chick pea, tapioca and potato) were acid modified with 0.5N HC1 at 50 degree C for 0.75, 1.5 or 3.0 h. Alkali fluidity number (AFN) increased progressively with time of modification, and was highest in cereal followed by root, legume and tuber starches. However, decrease in number average mol. wt. (Mn) was in the reverse order. Potato starch had the highest Mn among the non-waxy native starches and showed the greatest decrease upon modification, whereas cereal starches had the least Mn in native form and showed the least decrease. There was clear proportionality between Mn of native starch and extent of its hydrolysis under any given set of conditions. This relationship could be expressed by 2 intersecting lines, 1 for grains and 1 for root and tuber starches. When acid-modified starches were recovered and dried without neutralization, hydrolysis still continued strongly in potato starch and slightly in tapioca, finger millet and sorghum starches. Other starches showed no change.
 
Date 1987
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3544/1/starchstarke%2039%20%281987%29%20Nr.%2011.%20S.%20402-405.pdf
Singh, V. and Zakiuddin Ali, S. (1987) Comparative acid modification of various starches. Starch/Staerke, 39 (11). 402-405, 18 ref..