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On the degradation of potato starch during acid modification and hypochlorite oxidation.

Ali, S. Z. and Kempf, W. (1986) On the degradation of potato starch during acid modification and hypochlorite oxidation. Starch/Staerke, 38 (3). 83-86, 21 ref..

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Abstract

Potato starch (35-40% slurry) was (i) acid modified with hydrochloric acid (0.5N , 50 degree C, up to 4.5 h) and (ii) oxidized using sodium hypochlorite (7.5 to 70 mg Cl2/g starch, 38 degree C, 2.5 h). Starch degradation over the treatment range was followed by: the number average mol. wt. (Mn), alkali fluidity number (AFN), iodine binding capacity (IBC), ash and sodium content of the resultant acid modified starch; and carboxyl content, Mn, AFN, ash and sodium content of oxidized starch. Results, shown graphically and in tables, revealed a sharp decrease in Mn during early stages of acidification, followed by much slower decrease, decrease in IBC and a reverse trend in AFN, and reduction of ash content to 10% of initial value. Upon neutralization, the starch had a higher Mn, lower AFN and higher IBC and reduced susceptibility to beta-amylase. Washing the unmodified starch with very dilute acid produced similar but less drastic degradative effects, the values being restored almost to original levels by neutralization, suggesting molecular aggregation of depolymerized fractions by the introduction of cations. Oxidation led to a similar decrease in Mn, increase in AFN, carboxyl and ash content.

Item Type: Article
Uncontrolled Keywords: ACIDS-; potato starch, acid modification & degradation of; OXIDATION-; potato starch, oxidation & degradation of; DECOMPOSITION-; STARCHES-SPECIFIC; POTATOES-; acid modification & degradation of potato starch; oxidation & degradation of potato starch
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 30 Starch Chemistry
600 Technology > 08 Food technology > 23 Vegetables > 02 Potato
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2016 12:48
Last Modified: 25 May 2016 12:48
URI: http://ir.cftri.com/id/eprint/6573

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