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|Title:||Production kinetics and functional properties of carboxymethyl sorghum starch|
|Authors:||Shinde, V V|
|Series/Report no.:||Int. cl.7 — A23L 1/0522, C08B 30/00, C08L 3/00|
|Abstract:||The suitability of sorghum as a starch source and its chemical modification to carboxymethyl starch was investigated. The reaction conditions during modification of starch such as reaction time and pH of the reaction medium were optimized. Reaction time of 90 minutes at a pH of 10.5 results in maximum yield of carboxymethyl starch. The functional properties of carboxymethyl starch like swelling power, solubility characteristics and rheological properties were also studied. The solubility and swelling power of modified starch were maximum at 70°C. The viscosity of carboxymethyl starch was found to be several folds lower as compared to native starch. The Sorghum genotype AK-809 starch is comparable to corn in its starch content.|
|ISSN:||0975-1092 (Online); 0972-592X (Print)|
|Appears in Collections:||NPR Vol.4(6) [November-December 2005]|
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