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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| Format: | Article |
| Language: | English |
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The Editorial Office of Food and Machinery
2023-10-01
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| Series: | Shipin yu jixie |
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| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20230601 |
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| author | ZHAO Hai-bo SUN Chun-rui WANG Jin-peng CUI Bo CHENG Yun-hui CHEN Ling ZHANG Gui-ming XU Ning |
| author_facet | ZHAO Hai-bo SUN Chun-rui WANG Jin-peng CUI Bo CHENG Yun-hui CHEN Ling ZHANG Gui-ming XU Ning |
| author_sort | ZHAO Hai-bo |
| collection | DOAJ |
| description | <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. |
| format | Article |
| id | doaj-art-22ed707af01e403eb6b2347237bd9a69 |
| institution | OA Journals |
| issn | 1003-5788 |
| language | English |
| publishDate | 2023-10-01 |
| publisher | The Editorial Office of Food and Machinery |
| record_format | Article |
| series | Shipin yu jixie |
| spelling | doaj-art-22ed707af01e403eb6b2347237bd9a692025-08-20T02:23:32ZengThe Editorial Office of Food and MachineryShipin yu jixie1003-57882023-10-0139615,4710.13652/j.spjx.1003.5788.2022.80844Effects of addition amounts of crosslinker and etherifying agent on properties of modified waxy corn starchZHAO Hai-bo0SUN Chun-rui1WANG Jin-peng2CUI Bo3CHENG Yun-hui4CHEN Ling5ZHANG Gui-ming6XU Ning7 Zhucheng XingMao Corn Development Co., Ltd., Zhucheng, Shandong 262218 , China Zhucheng XingMao Corn Development Co., Ltd., Zhucheng, Shandong 262218 , China Zhucheng XingMao Corn Development Co., Ltd., Zhucheng, Shandong 262218 , China School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong 250353 , China School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong 250353 , China School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510641 , China Zhucheng XingMao Corn Development Co., Ltd., Zhucheng, Shandong 262218 , China Shandong Experimental High School, Jinan, Shandong 250001 , China <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.http://www.ifoodmm.com/spyjxen/article/abstract/20230601 waxy corn starch crosslinking etherification viscosity thermal stability |
| spellingShingle | ZHAO Hai-bo SUN Chun-rui WANG Jin-peng CUI Bo CHENG Yun-hui CHEN Ling ZHANG Gui-ming XU Ning Effects of addition amounts of crosslinker and etherifying agent on properties of modified waxy corn starch Shipin yu jixie waxy corn starch crosslinking etherification viscosity thermal stability |
| title | Effects of addition amounts of crosslinker and etherifying agent on properties of modified waxy corn starch |
| title_full | Effects of addition amounts of crosslinker and etherifying agent on properties of modified waxy corn starch |
| title_fullStr | Effects of addition amounts of crosslinker and etherifying agent on properties of modified waxy corn starch |
| title_full_unstemmed | Effects of addition amounts of crosslinker and etherifying agent on properties of modified waxy corn starch |
| title_short | Effects of addition amounts of crosslinker and etherifying agent on properties of modified waxy corn starch |
| title_sort | effects of addition amounts of crosslinker and etherifying agent on properties of modified waxy corn starch |
| topic | waxy corn starch crosslinking etherification viscosity thermal stability |
| url | http://www.ifoodmm.com/spyjxen/article/abstract/20230601 |
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