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Sur la structure fine du grain d'amidon. Recherches sur l'amidon 53 (1953)

Meyer, Kurt H. ; Menzi, Robert

New York, NY : Wiley-Blackwell

Helvetica Chimica Acta 36 (1953), S. 702-708

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ISSN: 0018-019X

Keywords: Chemistry ; Organic Chemistry

Source: Wiley InterScience Backfile Collection 1832-2000

Topics: Chemistry and Pharmacology

Notes: The fine structure of potato and maize starch granules has been studied. 1The action of heat on the swelling of the granules has been examined. Treatment at temperatures up to 150°C diminishes the swelling in water although there is an increase in dextrinisation. This phenomenon is attributed to a growth of small crystallites at the expense of the free molecular segments, on the presence of which the swelling depends. The granules become entirely soluble at 170°.

Additional Material: 2 Ill.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1002/hlca.19530360322

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