The effect of lower alcohols (methyl to amyl alcohol) on the gelatinization of cereal starches was studied by means of amylography and the determination of degree of gelatinization by glucoamylase digestion and iodine affinity. The straight chain primary alcohols other than methyl alcohol considerably decreased the transition temperature of the amylograms of these starches with the increase of molecular weight. The characteristic modification of the amylograms by these alcohols was inferred to be due to the exchange of the alcohols for the lipids in the amylose‐lipids complex of starch.
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Hizukuri et al. (1978) studied this question.
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