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- Mark, A.M.; Mehltretter, C.L.
- Starke 1972 v.24 no.3 pp. 73
- corn; amylose; corn starch; potato starch; acetates; acetylation; viscosity
- ... Commercial high-amylose corn, ordinary corn and potato starches were fully acetylated by reacting the starches at 123°C for 5 h in fourfold quantities of acetic anhydride to which 11 % (w/w starch) of sodium hydroxide catalyst had been added as 50 % aqueous solution. Intrinsic viscosities of the starches regenerated from their esters were slightly lower than the values for the corresponding unreac ...