THERMOLYSIS OF POTATO STARCH UNDER AMMONIA
 
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Pol. J. Food Nutr. Sci. 1997;47(4):27–34
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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.
ISSN:1230-0322