THERMOLYSIS OF STARCH UNDER HYDROGEN SULPHIDE

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 180^oC 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.

Submit your paper

News

Instructions for Authors

Archive

Send by email

Modification in Physicochemical, Structural and Digestive Properties of Potato Starch During Heat-Moisture Treatment Combined with Microwave Pre- and Post-Treatment

SELECTED PROPERTIES OF POTATO STARCH SUBJECTED TO MULTIPLE PHYSICAL AND CHEMICAL MODIFICATIONS

PROPERTIES OF EXTRUDED STARCH MODIFIED WITH PHOSPHORUS AND GLYCIN

RHEOLOGICAL PROPERTIES OF POTATO STARCH PASTES WITH THE ADDITION OF KAOLIN

MODIFICATION-INDUCED CHANGES IN POTATO STARCH SUSCEPTIBILITY TO AMYLOLYTIC ENZYME ACTION

Indexes

Keywords index

Topics index

Authors index

eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.