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Starch canna, structure

Starch acetates are the most easUy prepared of the starch esters. They have served frequently for the characterization of starch fractions, for investigations of starch structure and as intermediates - in the preparation of methylated starch. Although most acetylation work has been done on white potato starch, considerable attention has been given to the acetylation of other starches such as those from com, - - - waxy com, wheat, - - - canna, rice, " horse chestnut and banana. ... [Pg.284]

Fractionation of various starches. A wide variety of starches should be separated by Pentasol precipitation, to determine the distribution of the fractions. Comparison of the physical properties of the purified fractions from typical starches (especially corn, wheat, rice, potato, tapioca, canna, lily and arrowroot) should clarify specific differences in chemical structure. [Pg.276]

See other pages where Starch canna, structure is mentioned: [Pg.198]    [Pg.5]    [Pg.339]    [Pg.271]    [Pg.1444]    [Pg.271]    [Pg.672]   
See also in sourсe #XX -- [ Pg.5 , Pg.32 ]

See also in sourсe #XX -- [ Pg.5 ]



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