Abstract
IN some starches phosphorus occurs in combination as a salt of an amylomonophosphoric ester1, where st is a glucose unit in the polysaccharide chain and R1 and R2 are metal or hydrogen atoms; in others the phosphorus is not combined with the starch, and part of the phosphorus containing impurity can be removed by extraction with methanol or cold dilute mineral acid. Potato and wheat starch are representative of the two Clases1.
Similar content being viewed by others
Article PDF
References
Posternak, Helv. chim. Acta, 18, 1351 (1935).
Tryller, Chem. Z., 44, 833, 845 (1920).
Richardson, Higginbotham and Farrow, J. Text. Inst., 27, T131 (1936).
Alsberg, Ind. Eng. Chem., 18, 190 (1926).
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
RICHARDSON, W., HIGGINBOTHAM, R. Influence of Combined Phosphoric Acid on the Swelling of Granular Starch. Nature 146, 234 (1940). https://doi.org/10.1038/146234a0
Issue Date:
DOI: https://doi.org/10.1038/146234a0
This article is cited by
-
Zur Elektrochemie der Stärkekörner
Kolloid-Zeitschrift (1943)
Comments
By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.