Solubilization and gelatinization of cassava starch in various solvents were studied. Solvents of different polarity and water miscibility were taken. Formalin was also used. The results indicated that starch gelatinizes in dimethylsulfoxide (DMSO), ethanediol, glycerol and formalin at varying temperatures. The viscosity of 2% solution in these solvents varies largely. The clarity is almost equal, whereas sol stability is highest in case of formalin. The iodine staining experiment shows that, in formalin solution a reversible complex is formed between starch and formaldehyde.
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S. N. Moorthy (1982) studied this question.
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