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Estimation of phosphorus in native and modified starches. Improvement in the molybdovanadophosphoric acid method

Singh, V. and Zakiuddin Ali, S. (1987) Estimation of phosphorus in native and modified starches. Improvement in the molybdovanadophosphoric acid method. Starch/Staerke, 39 (8). pp. 277-279.

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Abstract

The spectrophotometric method for estimation of P based on molybdovanadophosphoric acid complex was improved for sensitivity (8-10 fold) by decreasing reagent concn. to one-third and measuring absorbance as its lambda max (355 nm). Range of the method was 0.5-7 mug/ml for 1 cm light path. P content of potato starch remained unchanged upon acid modification or oxidation with hypochlorite. Maize and tapioca starch, on the other hand, lost about 30-40% P upon acid modification. The difference is attributed to state of P in the respective starch granules.

Item Type: Article
Uncontrolled Keywords: PHOSPHORUS-; starch, P detn. in; potato starch, modification & P in; corn starch, modification & P in; tapioca starch, modification & P in; SPECTROSCOPY-; STARCHES-SPECIFIC; STARCH-; P detn. in starch; POTATOES-; modification & P in potato starch; CORN-; modification & P in corn starch; TAPIOCA-; modification & P in tapioca starch
Subjects: 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
600 Technology > 08 Food technology > 23 Vegetables > 01 Cassava-Tapioca
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Jul 2008 04:32
Last Modified: 15 May 2012 11:14
URI: http://ir.cftri.com/id/eprint/1840

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