Classification of Starch Derivatives Significance of the Barium Hydroxide Method

Corn starch has been dextrinized at a bath temperature of 121 '-213 OC. In certain cases, the moisture content o f the starch was reduced to 2010 before it was subjected to dextrinization. Under the various conditions of dextrinization, the changes that take place in the properties of starch such as solubility, reducing power, alkali lability, intrinsic viscosity and B-amylolysis have been recorded. These results show that at lower temperatures o f 121 O and 110 O C hardly any reaction is perceptible, the dextrinization reaction taking place at 200 OC or thereabouts. Decreasing the moisture content of starch increases the rate of dextrinization reaction. Various theories o f pyrodextrinization of starch are discussed.

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Studies on Pyrodextrinization of Corn Starch

Ueno

Izumi

Kato

1976

Starch Stärke

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During pyrodextrinization of corn starch in the absence of any added catalyst under different experimental conditions, the changes of dextrinization might have two or threes stages and remarkable transformation would begin to occur at 190°C. At higher temperatures, many non‐carbohydrates are found. At lower temperatures, side chains of amylopectin‐like substances might be cleaved to produce the linear parts.

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Classification of Starch Derivatives Significance of the Barium Hydroxide Method

Cited by 8 publications

References 1 publication

Neuere Erkenntnisse über den thermischen Abbau der Stärke

Neuere Erkenntnisse über den thermischen Abbau der Stärke

Studies on Dextrinization. Part I. Pyrodextrinization of Corn Starch in the Absence of Any Added Catalyst

Studies on Pyrodextrinization of Corn Starch

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