Effect of pH on phosphorylation of sago starch

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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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Bibliographic Details
Main Authors:	Muhammad, K., Hussin, F., Man, Y.C., Ghazali, H.M.
Format:	Article
Language:	English
Published:	Elsevier Science 2000
Online Access:	http://psasir.upm.edu.my/id/eprint/114397/ http://psasir.upm.edu.my/id/eprint/114397/1/114397.pdf

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