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KMID : 0903519840270030214
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1984 Volume.27 No. 3 p.214 ~ p.216
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Alkali Gelatinization of Rice , Corn , Arrow Root and Ginger Root Starches
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Abstract
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Alkali gelatinization of rice, corn, arrow root and ginger root starches at various sodium hydroxide concentrations was investigated. Critical concentrations of alkali for starch gelatinization ranged from 2.33 to 3.17 meq NaOH per gram of starch. Ginger root starch was most resistant to alkali gelatinization and arrow root starch was least stable to alkali.
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