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Influence of Combined Phosphoric Acid on the Swelling of Granular Starch

Nature volume 146, page 234 (1940)Cite this article

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.

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References

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Authors and Affiliations

  1. Shirley Institute, Didsbury, Manchester

    W. A. RICHARDSON & R. S. HIGGINBOTHAM

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  1. W. A. RICHARDSON
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  2. R. S. HIGGINBOTHAM
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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

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