Effect of a Lyotropic Ion Series on the Pasting Characteristics of Wheat and Corn Starches

✍ Scribed by D. G. Medcalf; K. A. Gilles

• Publisher: John Wiley and Sons
• Year: 1966
• Tongue: English
• Weight: 579 KB
• Volume: 18
• Category: Article
• ISSN: 0038-9056
• DOI: 10.1002/star.19660180403

✦ Synopsis

95 (4 min.)d) , 440 185 95 ( 10min.)d) 330 95 (4min.)d) 435 95 (1 min.)d), 370 91 350 95 (2min.)d), 405 95 (0.bmin)d) 390 94 370 90 315 88 365 -415 310 80 120 370 445 415 375 450 450 400 415 a) Tenipwsturc at nliicli the initial rise in the curve rcarhrd 10 ILL-. b) Peak height a f k r 15 minute holding at 95'C. c) Diffcrcnce in B.U. brtwsrn 15 niin. hriqht and viscosity aftcr cooling to d) Timeindicated isthonumber of minutes aiter thc temp. first rcarhcd 95°C. 50°C. Nr. 4 / 1966 Table 2 Effect of Salts on Corn Starch A n i y l o q r a i n s ~--~ Salt I'aStlllg Pedh Peak 15 Ylii (0.43 M) T ~~~~, a) Height Temp. ,lergllt 1)) Setbark ' 1 O(' B.C.