Thermally Induced Reaction of Potato Starch with Thiourea

Thermally induced reaction of thiourea with potato starch was carried out with involvement of either conventional or microwave heating. Under applied reaction conditions conventional heating provided a higher degree of transformation. The course of reaction was complex. Thiourea reacted with starch but the reaction products underwent further decompositions. Dextrins contaminated with isothiocyanates were obtained. Not necessarily they underwent alpha-amylolysis more readily than original starch.