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The present study has been focused upon gel formation of potato starch in the presence of the detergent sodium dodecyl sulfate (SDS). Small amounts of SDS (used as a fatty acid substitute) in the solvent result in a slight decrease in the gelatinization temperature of potato starch (as determined by differential scanning calorimetry). Nevertheless, SDS has a large enhancing effect on the gel strength of the starch network after heat treatment. Possible molecular reasons for this effect are discussed.
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Ole Harbitz (1983) studied this question.
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