Cereal Chem 56:303 - 304.  |  VIEW ARTICLE
Degradation of Starch Polymers by Microwave Energy.

A. R. Khan, J. A. Johnson, and R. J. Robinson. Copyright 1979 by the American Association of Cereal Chemists, Inc. 

Aqueous starch suspensions (10, 20, and 30%) at neutral pH were heated 16, 18, and 20 min at 0.18-mA microwave energy in sealed glass tubes. The most obvious change was that the color of the hydrolysates became darker as temperature and pressure increased. Aromas of heated suspensions ranged from starchy to burnt and caramel-like. Total acidity increased and pH decreased concurrently. Qualitative analysis by paper chromatography revealed that the starch hydrolysates contained oligosaccharides ranging from G1 to G8 and higher. Total soluble sugar, total reducing sugars, and glucose concentrations as high as 93.3, 53.4, and 23.9% were noted in the hydrolysates.