The Catalytic Effect of Bromide in the Hypochlorite Oxidation of Linear Dextrins and Inulin

The effect of bromide in the hypochlorite oxidation of amylodextrins (short chain amylose) and inulin on the reaction rate was investigated. It was found both in the linear dextrins and inulin oxidation that the rate increases linearly with the sodium bromide concentration, which proves the catalyti...

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Veröffentlicht in:	Starch - Stärke 1994, Vol.46 (3), p.101-106
Hauptverfasser:	Besemer, Arie C., van Bekkum, Herman
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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