The Emulsificating Ability of Oxidized Tapioka Starches with Sodium Hypochlorite
The oxidized tapioca starch, which was prepared by oxidizing with sodium hypochlorite at pH 10, exhibited the emulsificating ability. The mixture of the oxidized starch and sugar esters or casein also had a similar emulsificating ability. The addition of electrolytes such as salt or base, except aci...
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| Veröffentlicht in: | Nihon Shokuhin Kagaku Kōgaku kaishi 1996/08/15, Vol.43(8), pp.880-886 |
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| Sprache: | jpn |
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| container_issue | 8 |
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| container_title | Nihon Shokuhin Kagaku Kōgaku kaishi |
| container_volume | 43 |
| creator | KONOO, Shigeki OGAWA, Hiroo MIZUNO, Haruo Iso, Naomichi |
| description | The oxidized tapioca starch, which was prepared by oxidizing with sodium hypochlorite at pH 10, exhibited the emulsificating ability. The mixture of the oxidized starch and sugar esters or casein also had a similar emulsificating ability. The addition of electrolytes such as salt or base, except acid, did not affect the ability. The ability depended on the degree of oxidization of starch concentration. The emulsificating ability was not considered to come from the high viscosity of the starch solution but to come from the electrostatic repulsion of carboxy groups formed on the oxidized starch chains. |
| doi_str_mv | 10.3136/nskkk.43.880 |
| format | Article |
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The mixture of the oxidized starch and sugar esters or casein also had a similar emulsificating ability. The addition of electrolytes such as salt or base, except acid, did not affect the ability. The ability depended on the degree of oxidization of starch concentration. 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The mixture of the oxidized starch and sugar esters or casein also had a similar emulsificating ability. The addition of electrolytes such as salt or base, except acid, did not affect the ability. The ability depended on the degree of oxidization of starch concentration. 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The mixture of the oxidized starch and sugar esters or casein also had a similar emulsificating ability. The addition of electrolytes such as salt or base, except acid, did not affect the ability. The ability depended on the degree of oxidization of starch concentration. The emulsificating ability was not considered to come from the high viscosity of the starch solution but to come from the electrostatic repulsion of carboxy groups formed on the oxidized starch chains.</abstract><pub>Japanese Society for Food Science and Technology</pub><doi>10.3136/nskkk.43.880</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| issn | 1341-027X 1881-6681 |
| language | jpn |
| recordid | cdi_crossref_primary_10_3136_nskkk_43_880 |
| source | EZB-FREE-00999 freely available EZB journals |
| title | The Emulsificating Ability of Oxidized Tapioka Starches with Sodium Hypochlorite |
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