Research On The Properties And Modification Of Taibai Kuzu Starch

Kuzu is a leguminous plant, with clearing away heat and toxic materials, promoting the production of liquid and relieving thirst. The effectiveness of the drug is approved by the Ministry of Health Fresh homologous one of the wild plants. In addition to Xinjiang, Tibet, the distribution of almost all over the country. Fresh kuzu in the starch content of 20% to 25%, kuzu starch has excellent physical and chemical properties, the researchers much attention, is the new generation of pure natural health food raw materials.For the enhancement to the kuzu starch's comprehensive utilization, this research used Taibai kuzu starch as experiment material, has analyzed the properties of Taibai kuzu starch and the ultrahigh pressure processing Taibai kuzu starch; Passes sour denaturtion processing separately to 3 groups of samples, optimized the different performance modified starch modified technological conditions; And has carried on the analysis and the contrast to the ultrahigh pressure processing Taibai kuzu starch physics and chemistry characteristic and corn starch's physics and chemistry characteristic. The main results and conclusions as follows:1. With 3% hydrochloric acid, in 50℃, constant temperature hydrolisis 4.0h, carries on denatured processing to the Taibai Kudzu root starch, the denatured starch transparency which obtains is best; With 3% sulfuric acid, in 50℃, constant temperature hydrolisis 4.0h, the Taibai Kudzu root denatured starch heat sticks the stability which obtains is best; With 1% oxalic acid, in 40℃, constant temperature hydrolisis 3.0h, the Taibai kuzu root denatured starch gelatin which obtains is best.2. Ultrahigh voltage 300MPa and the 500MPa processing, caused the Taibai kudzu root denatured starch the dextrinize temperature to reduce 0.4 percent and 1.3 percent in turn; The gelatin reduced 21.8 percent and 40.3 percent in turn; The peak value viscosity reduced 20.8 percent and 31.2 percent in turn, also the pressure bigger dextrinize temperature, the gelatin and the peak value viscosity are smaller; The ultrahigh voltage processes has not affected the thermostability which sticks to the Taibai Kudzu root denatured starch .3.The Taibai kuzu starch transparency is better than the corn starch, after process ultrahigh pressure processing, the Taibai kuzu starch and the corn starch transparency both increases; the Taibai kuzu starch freezing and thawing stability is better than the corn starch, after ultrahigh pressure processing, Taibai kuzu starch and corn starch freezing and thawing stability both became worse; The Taibai kuzu starch sticks dewaters ability to be bigger than the corn starch, the viscosity thermostability and forms the gelatin ability to be smaller than the corn starch, the ultrahigh pressure processing to the too white Taibai kuzu starch dewaters ability and forms the gelatin ability influence not to be big, but the 300MPa Taibai kuzu starch sticks the viscosity thermostability must be bigger than the Taibai kuzu starch far, but the 500MPa Taibai kuzu starch sticks the viscosity thermostability must be smaller than the Taibai kuzu starch.4. The sucrose has the same influence to the Taibai kuzu starch and the corn starch, after ultrahigh pressure processing, the t Taibai kuzu starch's sucrose - viscosity relations curve has the change; The Taibai kuzu starch sticks the viscosity to the pH value's stability must strong in the corn starch, after ultrahigh pressure processing, it further stiffens to the pH value's stability.