Tentative Hypothesis to Explain How Electrolytes Affect the Gelatinization Temperature of Starches in Water
Author:
- B. J. OostenBOB. J. Oosten
- 1 January 1982
- journal article
- research article
- Published by Wiley in Starch - Stärke
- Vol. 34 (7) , 233-239
Abstract
An hypothesis is proposed to explain some phenomena arising from the interactions between starch and electrolytes in water. The basis of this hypothesis is formed by the following claims: a) starch is a weak acid ion exchanger; b) cations tend to protect and to stabilize the granule structure; c) anions are the gelatinizing agents by rupturing hydrogen bonds. Arguments are put forward to sustain these claims.Keywords
This publication has 21 references indexed in Scilit:
- Substantial Rise of Gelatinization Temperature of Starch by Adding HydroxideStarch - Stärke, 1979
- Some Anomalies in Starch Chemistry Are They Due to Granule Structure ?Starch - Stärke, 1978
- Beitrag zur Kenntnis der Verteilung von Amylose und Amylopektin in StärkekörnernStarch - Stärke, 1978
- Starch gelation as a function of water contentInternational Journal of Food Science and Technology, 1974
- Effect of Metal Cations on the Swelling and Gelatinization Behaviour of Large Wheat Starch GranulesStarch - Stärke, 1973
- Gelatination Temperatures of Starch, as Influenced by Polyhydric and Monohydric Alcohols, Phenols, Carboxylic Acids and some other AdditivesStarch - Stärke, 1970
- Determination of Gelatinization Property of Highly Concentrated Starch Suspension by Brabender Plastograph Part 1. Examination of Test ConditionStarch - Stärke, 1969
- Spezielle Rheologie der StärkeStarch - Stärke, 1962
- Verkleisterungstemperaturen und deren Beeinflussung bei verschiedenen StärkeartenStarch - Stärke, 1955
- Zur Kenntnis der lyophilen KolloideKolloid-Beihefte, 1933