Die Gewinnung von Maniokastärke in Kartoffelstärkefabriken

✍ Scribed by P. Neumayer

• Book ID: 104597090
• Publisher: John Wiley and Sons
• Year: 1953
• Tongue: English
• Weight: 362 KB
• Volume: 5
• Category: Article
• ISSN: 0038-9056
• DOI: 10.1002/star.19530050505

✦ Synopsis

1. Potato starch receives by ester-bonded phosphate

groups the character of a poly-electrolyte.

2. The cations

of the amylopectine-phosphate are exchangeable and of great influence on gelation of potato starch. Monovalent cations increase hot viscosity considerably, whereas higher t d e n t cations decrease it. 3. Free salts decrease viscosity the more the higher valent its cation. 4. For explanation of the effect of electrolytes on gelation o f potato starch a model of amylopectine-phosphate is developed which forms negative charge during dissoziation spreading the molecule and therefore increasing hydration and viscosity. 5. Because o f their different phosphor binding cereal starches do not react perceptibly to little amounts of electrolytes. Literutnrnacbweis (1) Samec, M., Koll. Beih. 4 (1912), 132.

(2) Samec, M. und v.