Study On Preparation And Physicochemical Properties Of Cross-linked Potato Starch

The cross-linking potato starch ester was prepared by using sodium hexametaphosphate for cross-linking reaction .Its technological conditions and physicochemical properties were investigated.The product hopefully became low cross-linking potato starch ester.Based on the single factorial experiment and the central composite design,the optimum conditions were studied.Using Design-erpert7.0 central composite design and response surface analysis method to study on the major factors:cross-linking pH(A),starch emuision concentration (B),cross-linking agent dosage(C),Na2SO4 dosage(D),cross-linking time(E)which influenced on combined phosphorus content(Y1)and settlement plot (Y2) .The results showed that:â‘ The regression of combined phosphorus content(Y1):Y1=0.028-9.518E-004*A+1.798E-003*B+3.605E-003*C+1.368E-003*D*E--003*A*B-2.593E-003*A*C+3.105E-003*A*D-2.181E-003*A*E+1.092E-004*B*C-3.098E-003*B*D+1.895E-003*B*E-1.273E-004*C*D+2.501E-003*C*E-3.350E-003*D*E.The order of major factors which influenced on the combined phosphorus content(Y1) is: C>E>B>D>Aâ‘¡The regression of settlement plot (Y2):Y2=4.09-0.18*A-0.081*B-0.15*C+0.11*D-0.25*E-0.047*A*B-0.23*A*C-0.14*A*D-9.375E-003*A*E+0.059*B*C+0.32*B*D+6.250E-003*B*E-0.13*C*D+0.11*C*E+0.053*D*E.The order of major factors which influenced on the (Y2) is: E>A>C>D>BThe use of modern analytical instruments for the characterization of the product: IR spectra showed that unmodified starch and cross-linked starch was basically the same as the chemical bond, SEM patterns showed that the particle surface by cross-linking still more smooth, but above there had been a number of impurities . XRD diffraction patterns showed that little bit changes.And the product,s physicochemical properties including clarity,settlement,heat stability,shear stability,expansion of degree and solubility were studied comparatively.The result showed that cross-linking potato starch ester possessed good qualities compared to native starch ,such as: settlement,heat stability and shear stability,it will accommodate to the development of food industry.