Effects of addition amounts of crosslinker and etherifying agent on properties of modified waxy corn starch
<b>Objective:</b> This study aimed to control the degree of crosslinking and etherification in the preparation process of crosslinked hydroxypropyl starch and improve the product performance. <b>Methods:</b> Waxy corn starch was used as a raw material to prepare the composite...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2023-10-01
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| Series: | Shipin yu jixie |
| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20230601 |
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| Summary: | <b>Objective:</b> This study aimed to control the degree of crosslinking and etherification in the preparation process of crosslinked hydroxypropyl starch and improve the product performance. <b>Methods:</b> Waxy corn starch was used as a raw material to prepare the composite modified starch （hydroxypropyl distarch phosphate, HDP） under alkaline conditions, during which process sodium trimetaphosphate （STMP） and propylene oxide （PO） was used as the cross-linker and etherifying agent, respectively. The effects of the addition level of STMP and PO on the properties of the Brabender viscosity behavior, transparency and freeze-thaw stability of waxy corn starch were investigated. <b>Results:</b> Combined with the preliminary laboratory exploration and the optimization of this study, a HDP with improved thermal stability, transparency and freeze-thaw stability and lowered gelatinization temperature was obtained. The preparation conditions of HDP were as follows: in the case that the amount of sodium trimetaphosphate was 0.30 g/100 g and cross-linking reaction time was 45 minutes, and the amount of propylene oxide added was 6 mL/100 g and the etherification time was 90 minutes. <b>Conclusion:</b> Compared to raw waxy corn starch, the cross-linked and etherified starches with decreased gelatinization temperature and improved freeze-thaw stability, thermal stability and gelling properties are observed. |
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| ISSN: | 1003-5788 |