Abstract
AbstractVanillin, when added to maize or potato starch in concentrations of 0‐1 to 1‐5%, becomes bound to the starch in the course of a few weeks so that it is no longer removed completely by ether extraction. Almost complete recovery can, however, be obtained by gelatinization of the starch in cold aqueous alkali and ether extraction after acidification.Waxy maize starch showed much less extensive and rapid binding of vanillin. As a possible explanation of the difference between the two types of starch, the packing of vanillin in the amylose spirals is postulated and discussed.
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