Effect of pH on phosphorylation of sago starch
Sago starch, in a semidry state was phosphorylated with 2% sodium trimetaphosphate (STMP), 5% sodium tripolyphosphate (STPP) singly, and in combination at pH levels between 6 and 11. As the reaction pH was increased from 6 to 11, the degree of phosphorylation was observed to decrease from 0.186 to 0...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Elsevier Science
2000
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| Online Access: | http://psasir.upm.edu.my/id/eprint/114397/1/114397.pdf http://psasir.upm.edu.my/id/eprint/114397/ https://linkinghub.elsevier.com/retrieve/pii/S0144861799001204 |
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