Studies On Preparation, Properties Of Starch Succinate From Early Indica Rice And Its Application In Low Fat Ice Cream

Starch succinate was made by starch with succinic anhydride (SA) which introduced a hydrophilic group. It was applied in many areas as thickening and stabilizing agent due to its good properties imparted by modification. In the present study, starch succinate was prepared with starch from early indica rice in laboratory, and its physical-chemical properties and application in low fat ice cream were studied.1. Preparation of starch succinate from early indica riceThe effect of reaction parameters including amount of succinic anhydride, pH, temperature, time and starch concentration of suspension on degree of substitution(DS) were studied, and maintaining reaction with pH 8.5-9.0, at temperature 35 ℃,time for 5h,and 35% starch concentration of suspension was preferred by orthogonal test. And the degree of substitution of starch succinate was about 0.034 at above preferred conditionwith amount of succinic anhydride 4% (dry basis of starch).2. Physical-chemical properties of starch succinate from early indica riceThe apparent viscosity of the paste of 2% starch succinate from early indica rice (w/w) was determined at different rotate speed by rotary viscosity analyzer. The result showed that the apparent viscosity of starch succinate was significantly higher than native starch from early indica rice, and increased with DS increased. Apparent viscosity decreased significantly with concentration of sodium chloride increased; only slightly increased with concentration of sucrose increased, and was higher in neutral medium than in other mediums. The transparency of starch succinate was determined by the method of light transmittance. The result showed the transparency of starch succinate had a pronounced increase compared with that of native early indica rice starch, and...