Preparation And Paste Properties Of Low Cross-linked, Succinylated And Dual Modified Starches

This paper was divided into four main parts: The first part with the preparationprocess for low cross-linked starch used potato starch and sodium trimetaphosphate as rawmaterials, and the studies of its particle morphology and nature prosperities. The secondpart with the preparation process for succinylated starch used potato starch and succinicanhydride as raw materials, and the studies of its particle morphology and natureprosperities. The third part with the studies of particle morphology and paste properties onlow cross-linked succinylated potato starch. At last part, compared with the effect of foodingredients on the paste properties of low cross-linked succinylated potato, corn and waxymaize starch. The main findings were as follows:1. The preparation and properties of low cross-linked potato starchThe results of orthogonal test showed that: key factor impact cross-linked potatostarch in the relative importance (decreasing): reaction temperature, sodiumtrimetaphosphate concentration, pH, reaction time; optimizing their results showed theoptimum conditions for the sodium trimetaphosphate content of 0.15%, the reactiontemperature of 45℃C, pH 10.0, the reaction time 5h can be obtained the cross-linked potatostarch with the settle value 1.36. The particle morphology indicated: there were minorcorrosion on the surface of some larger particles after low cross-linking reaction, but starchgranules were still complete. Studies on the paste properties of low cross-linked potatostarch showed that: compared with the raw starch, low cross-linked potato starch werehigher in viscosity, stronger anti-acid,anti-salt and anti-shear capacity, better inretrogradation and freeze-thaw stability, but its transparency was below the raw starch.2. The preparation and properties of succinylated potato starchThe results of orthogonal test showed that: key factor impact succinylated potatostarch in the relative importance (decreasing): succinic anhydride concentration, reactiontemperature, reaction pH and time; optimizing their results showed the optimum conditionsfor the succinic anhydride content of 5%, the reaction temperature of 30℃, pH 8.0, thereaction time 4h can be obtained the succinylated potato starch for the degree ofsubstitution (DS) 0.0435. The particle morphology indicated: there were minor corrosion on the surface of potato starch after esterification reaction, but starch granules were stillcomplete. Studies on the paste properties of succinylated potato starch showed that:compared with the raw starch, succinylated potato starch were higher in viscosity andtransparency, better in retrogradation and freeze-thaw stability, but weaker in anti-acid,anti-salt and anti-shear capacity.3. Properties of low cross-linked succinylated Potato StarchThe particle morphology indicated: there were minor corrosion on the surface ofpotato, corn, waxy maize starch after esterification and low cross-linking reaction, butstarch granules were still complete. The results of paste indicated: the viscosity andrheology characteristics, transparency, retrogradation stability and freeze-thaw stability oflow cross-linked succinylated potato starch are integrated the advantages of lowcross-linked starch and succinylated starch. Compared with the raw starch, lowcross-linked succinylated potato starch were higher in viscosity, better in anti-acid capacity,anti-salt capacity, anti-shear capacity, transparency, retrogradation stability and freeze-thawstability characteristics.4. Effect of food ingredients on the paste properties of lowcross-linked suceinylated starchRVA profile analysis indicated: After esterification and low cross-linking reactionthree kinds of low cross-linked succinylated starch, significantly enhanced the finalviscosity of the raw starch, significantly reduced the pasting temperature, shortened thetime to start pasting. Adding sugar to the three raw starch and their low cross-linkedsuccinylated starch,the viscosity and thermal paste viscosity were rised eventually; addingcitric acid, lactic acid and sodium chlorid to the three raw starch and their low cross-linkedsuccinylated starch, the final viscosity and thermal paste viscosity showed varying degreesof decline. But compared with the raw starch, their low cross-linked succinylated starchwere stronger in anti-acid,anti-salt and anti-shear capacity obviously.