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The fractionation of potato starch. Part VI. The retrogradation of potato starch fractions

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

Publisher
Wiley (John Wiley & Sons)
Year
1948
Weight
641 KB
Volume
67
Category
Article
ISSN
0368-4075

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✦ Synopsis

Abstract

The retrograding properties of the C.W. Sol. and H.W. Sol. fractionsAs previously, 2, 3, 4, 5, 6 these fractions me defined as follows: C.W. Sol.‐‐‐Material soluble in cold water (room temperature).

of potato starch have been investigated under varying conditions of temperature and concentration and are qualitatively not unlike those of the wheat starch fractions investigated previously.^1^ The quantitative differences between the retrograding properties of the two sets of fractions appear to be governed by (a) their contents of amylose and amylopectin and (b) the differences in the nature and distribution of the small quantities of phosphorus present in the two starches.

πŸ“œ SIMILAR VOLUMES

The fractionation of potato starch. Part
The fractionation of potato starch. Part V. The phosphorus of potato starch
✍ Lampitt, L. H. ;Fuller, C. H. F. ;Goldenberg, N. πŸ“‚ Article πŸ“… 1948 πŸ› Wiley (John Wiley & Sons) βš– 576 KB

## Abstract Most of the phosphorus of potato starch fractions is bound to the starch and is not split off when the starch is precipitated from solution by alcohol. The potato starch amylopectin contains much more phosphorus in the form of bound esterified phosphate groups than the corresponding amy

The fractionation of potato starch. Part
The fractionation of potato starch. Part I. The process of grinding
✍ Lampitt, L. H. ;Fuller, C. H. F. ;Goldenberg, N. πŸ“‚ Article πŸ“… 1947 πŸ› Wiley (John Wiley & Sons) βš– 669 KB

## 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.

The fractionation of potato starch part
The fractionation of potato starch part III. The viscosities of the aqueous solutions of the fractions
✍ Lampitt, L. H. ;Fuller, C. H. F. ;Goldenberg, N. πŸ“‚ Article πŸ“… 1948 πŸ› Wiley (John Wiley & Sons) βš– 463 KB

## 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

The fractionation of potato starch part
The fractionation of potato starch part IV. The absorption spectra and colour intensities of the starch-iodine complexes
✍ Lamp, L. H. ;Fuller, C. H. F. ;Goldknberg, N. πŸ“‚ Article πŸ“… 1948 πŸ› Wiley (John Wiley & Sons) βš– 554 KB

## 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

The fractionation of potato starch part
The fractionation of potato starch part II. The reducing powers, mean molecular weights and solubilities of the fractions
✍ Lampitt, L. H. ;Fuller, C. H. F. ;Goldenberg, N. πŸ“‚ Article πŸ“… 1948 πŸ› Wiley (John Wiley & Sons) βš– 328 KB

## Abstract The reducing powers of the fractions from ground potato starch and the mean molecular weights calculated from them show that, as in the case of wheat starch, grinding in a ball mill causes very considerable depolymerization. This process takes place more rapidly with potato starch than