The Preparation Of Edible Crosslinking Cassava Starch Acetate And Application

In this study, cassava starch was used for the raw material, the doublemodified cassava starch was prepared by using POCl₃ and （NaPO3）3 for cross-linking reaction respectively and acetic anhydride for esterification reaction. Their synthetic routes, technological conditions and physicochemical properties were investigated. The final products may hopefully become a good food additive.Three means of first esterifying then cross-linking, first cross-linking then esterifying and simultaneous reaction were studied. It was illustrated that the perfect synthetic route was cross-linking and esterifying simultaneous reaction. The base of the single factorial experiment and the orthogonal experiment, and analysis the optimum reaction conditions by MATLAB. The optimum conditions were resulted as follows: the amount of cross-linking agent was 0.04%, reaction temperature was 20℃, reaction time was 30 min and PH value of aqueous solution was12.0 for POCl₃ cross-linking reaction; the crosslinking agent concentration was 0.5%, reaction temperature was 50℃, reaction time was 60min and reaction pH was 11.0 for （NaPO3）3 cross-linking reaction and the amount of esterification reaction was 6%, reaction temperature was 20℃, reaction time was 90min, pH was 8.0, for esterification reaction. The structural characteristic of the product was determined using IR、polarized microscope and RVA. On one hand, the product’s properties including hot and cold viscosity, clarity, acidoresistance and other properties were studied comparatively. The other hand, its application in the noodles, jam, jelly and yoghurt production were introduced, and good results have been achieved.The results showed that combinative phosphorus content, the acetyl content and DS of cross-linked cassava starch with POCl₃ is 0.0051%, 1.0060% and 0.0380, respectively. Combinative phosphorus content, the acetyl content and degree of substitution of and （NaPO3）3 is 0.0003%, 0.5120% and 0.0193, respectively. Phosphorus oxychloride doublemodified cassava starch possessed better stability and thickening, sodium trimetaphosphate doublemodified cassava starch possessed good emulsifiability.