SUSCEPTIBILITY OF VARIOUS STARCHES TO PHOSPHORYLATION
 
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Pol. J. Food Nutr. Sci. 1997;47(4):18–25
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ABSTRACT
The starches of potato, wheat, rye, and triticale were phosphorylated with sodium trimetaphosphate (STMP). The starch phosphates obtained had more phosphorus and less amylose, and their swelling capacity, water solubility, and viscosity were higher, and the pas- ting temperature was lower compared to native starches or the respective blanks prepared with the omission of the STMP treatment.
ISSN:1230-0322