Studies on Dextrinization. Part I. Pyrodextrinization of Corn Starch in the Absence of Any Added Catalyst
✍ Scribed by H. C. Srivastava; R. S. Parmar; G. B. Dave
- Publisher
- John Wiley and Sons
- Year
- 1970
- Tongue
- English
- Weight
- 601 KB
- Volume
- 22
- Category
- Article
- ISSN
- 0038-9056
No coin nor oath required. For personal study only.
✦ Synopsis
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.