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June 2021 Issue has just been published
September 2021 issue has just been released
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THERMOLYSIS OF POTATO STARCH UNDER AMMONIA
Publication date: 1997-12-31
Pol. J. Food Nutr. Sci. 1997;47(4):27–34
KEYWORDS
ABSTRACT
Potato starch was thermolysed under ammonia at 140-220oC for 2 to 6 h. Ammonia clearly inhibited dextrinization of starch and under the most drastic experimental
conditions (6 h, 2200C) almost negligibly bound to starch. Neither temperature nor reaction
time influenced linearly the aqueous solubility and water binding capacity of resulting British
gums. The combination of the reaction parameters provided formation of more hydrophobic
products with higher water binding capacity.
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