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Comparative acid modification of various starches.

Singh, V. and Zakiuddin Ali, S. (1987) Comparative acid modification of various starches. Starch/Staerke, 39 (11). 402-405, 18 ref..

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Abstract

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.

Item Type: Article
Uncontrolled Keywords: ACIDS-; starch, source & acid modification of; HYDROLYSIS-; STARCH-; source & acid modification of starch
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 30 Starch Chemistry
600 Technology > 08 Food technology > 21 Cereals
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 May 2016 06:07
Last Modified: 26 May 2016 06:07
URI: http://ir.cftri.com/id/eprint/3544

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