出版社：Japanese Society of Nutrition and Food Science
摘要：During storage of raw starch, the deterioration of this occurrs and results in the depressions of yield and quality, but any adequate method for this prevention is not yetfound. The authors reported already about the purification of potato starch by surface activeagents, and in this paper, the suppressing effect for the deterioration of raw potato starchby surface active agents is observed. Raw starch treated with a dilute dodecyl benzene sulfonate solution posseses good stabilityfor deterioration and is kept from the lowering of pH value. By this means, a moreprolonged storage of raw potato starch may be possible Although the suppressing effect for deterioration depends upon the purity of the raw starch, a treatment with 0.05-0.15% of dodecyl benzene sulfonate is generally favorable.
