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Physical Methods of Characterising Starch

  • Chapter
Book cover Examination and Analysis of Starch and Starch Products

Abstract

The industrial uses of starch are so numerous and the requirements of the product are so varied, that a large number of techniques are necessary for its complete characterisation. The problems encountered are further complicated because of the many varieties of starch which are important in industry and the numerous modifications produced by oxidation, acid modification, dextrinisation and other methods. Some tests are made by the starch manufacturer to control the quality of his products during processing or to ensure that they meet required specifications. The same or other tests may be made by the consumer to check the specifications or to compare competitive products. Still other investigative methods are used in research on fundamental problems of starch chemistry or in the development of new or improved products. Standardised procedures for the analysis and examination of maize starch have been laid down by the Corn Industries Research Association and these include the determination of inherent viscosity and colour.

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Authors
  1. J. A. Radley M.Sc., C.Chem., F.S.D.C., F.R.I.C
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J. A. Radley M.Sc., C.Chem., F.S.D.C., F.R.I.C

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Radley, J.A. (1976). Physical Methods of Characterising Starch. In: Radley, J.A. (eds) Examination and Analysis of Starch and Starch Products. Springer, Dordrecht. https://doi.org/10.1007/978-94-010-1332-1_4

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  • DOI: https://doi.org/10.1007/978-94-010-1332-1_4

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