THERMOLYSIS OF STARCH UNDER HYDROGEN SULPHIDE
 
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Pol. J. Food Nutr. Sci. 1998;48(1):23–28
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ABSTRACT
Potato starch was thermolyzed under hydrogen sulphide at 140-2200C for 2-6 h. Starch dextrinized more readily under hydrogen sulphide than in the air. Only dextrins produced by heating up to 1600C for 4 h formed gels characteristics of which could be recorded in a standard manner using the Rheotest-2 viscometer. Application of more drastic conditions (either 1600C for g h or 180oC for 2 h and above) led to dextrins viscosity of which was below the range of sensitivity of the viscometer. Depending on the reaction conditions dextrins contained up to 1.2 % of sulphur. At milder reaction conditions majority of sulphur containing compound could be extracted in the form of low molecular weight sulphur compounds. As the reaction time and temperature increased sulphur bound to starch and could not be extracted.
ISSN:1230-0322