Dextrinized starches analysis

Yusuph, M., Tester, R. F., Ansell, R., Snape, C. E. (2003). Composition and properties of starches extracted from tubers of different potato varieties grown under the same environmental conditions. Food Chem., 82,283-289. Zhu, Q., Bertoft, E. (1996). Composition and structural analysis of alpha-dextrins from potato amylopectin. Carbohydr. Res., 288, 155-174. 

Its most common adulterations consist of dilution and removal oj cream. It may also be mixed with various extraneous substances (occasionally flour, starch, dextrin, albumin, etc.) or treated with antiseptics (boric acid, borax, salicylic acid, formaldehyde, benzoic add, fluorides, hydrogen peroxide, etc.) to make it keep, or with alkaline salts (sodium carbonate or bicarbonate) to hinder or correct for fermentation. Analysis of milk includes, therefore, the following determinations ... 

A different chemistry must be involved in the formation of pyrodextrins, that is, the dextrinization of starch in the presence of catalysts. TTie methylation analysis of various pyrodextrins " indicated this well (see Tables... 

Phosphorus in starch is found in different forms, mainly starch phosphate monoester, phospholipids, and inorganic phosphate. 31P NMR spectroscopy was used to identify each of these forms in alpha-dextrins prepared from starches of different sources.128 Quantitative analysis was possible in DMSO solution. 

Analysis of bread dough before and after fermentation showed that the quantity of starch and dextrin suffered no loss. 

---