Stufenweise Elutionsanalyse thermisch dispergierter Amylose- und Wachsmaisstärke
Čeh, Mirko, 1923-2013 ...
Changes of native amylose and waxy corn starch during thermic dispersing were observed by elution analysis. Gelatinization of starch was carried out in the Brabender viscograph. The pastes were ...thermically dispersed and treated with NaOH solution in addition. By stepwise elution was found out that disaggregation of starch kernels and decomposition of the molecules from waxy corn starch proceed more intensively than those form amylose starch. Additional dispersing of amylose starch in NaOH solution causes a disaggregation of the amylose. Changes of that kind were hardly observed with waxy corn starch. The experiments confirm earlier results showing a decreasing of molecular weights at extended dispersing in an autoclave.
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