Studies on Dextrinization. Part I. Pyrodextrinization of Corn Starch in the Absence of Any Added Catalyst
1970; Wiley; Volume: 22; Issue: 2 Linguagem: Inglês
10.1002/star.19700220204
ISSN2192-4236
AutoresH. C. Srivastava, Ramendra Singh Parmar, G. B. Dave,
Tópico(s)Enzyme Production and Characterization
ResumoAbstract Corn starch has been dextrinized at a bath temperature of 125°–213°C. In certain cases, the moisture content of the starch was reduced to 2% 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 β‐amylolysis have been recorded. These results show that at lower temperatures of 125° and 150°C hardly any reaction is perceptible, the dextrinization reaction taking place at 200°C or thereabouts. Decreasing the moisture content of starch increases the rate of dextrinization reaction. Various theories of pyrodextrinization of starch are discussed.
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