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Crosslinking of starch by alkaline roasting (1967)

Martin, Irving

New York, NY [u.a.] : Wiley-Blackwell

Journal of Applied Polymer Science 11 (1967), S. 1283-1288

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ISSN: 0021-8995

Keywords: Chemistry ; Polymer and Materials Science

Source: Wiley InterScience Backfile Collection 1832-2000

Topics: Chemistry and Pharmacology , Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics , Physics

Notes: Dry mixtures of starch with various bases were roasted in air. The effects of roasting were determined by a viscosity method. The results suggest that roasting at alkaline pH's produces covalent crosslinks. The author speculates that the crosslinks result from a combination of autoxidation and aldolization.

Additional Material: 3 Ill.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1002/app.1967.070110724

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