✦ LIBER ✦

The fractionation of potato starch. Part I. The process of grinding

✍ Scribed by Lampitt, L. H. ;Fuller, C. H. F. ;Goldenberg, N.

Publisher: Wiley (John Wiley & Sons)
Year: 1947
Weight: 669 KB
Volume: 66
Category: Article
ISSN: 0368-4075
DOI: 10.1002/jctb.5000661201

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✦ Synopsis

Abstract

The grinding of potato starch in a ball mill breaks up the granules, and the starch is rapidly converted to a form entirely soluble in cold water j the two changes proceed at a much greater rate with potato starch than with wheat starch.

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## Abstract The viscosities of relatively dilute solutions of the C.W. Sol. and H.W. Sol, fractions obtained from potato starch ground in a ball mill and also from the unground starch are higher than those of the corresponding wheat starch fractions. In particular, those of the H.W. Sol. potato sta

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## Abstract The absorption spectra given by the starch‐iodine complexes of the potato starch fractions are qualitatively very similar to those previously observed for the wheat starch fractions. The earlier C.W. Sol. Potato starch fractions are richer in amylose but poorer in amylopectin than the c

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