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R. D. Patel, R. P. Patel, and R. S. Patel. Copyright 1960 by the American Association of Cereal Chemists, Inc. Defatting starch with 85% methanol decreased the protein content considerably. The average specific rotation values for sixteen defatted cereal and legume starches were 203 degrees and 202 degrees respectively. The extreme range of specific rotation values, calculated on the basis of true starch content determined by difference and by enzyme-acid hydrolysis, was 201--204 degrees. Genetic factors and growth conditions have thus little influence on this property of starch. |
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