Pueraria Starch Enzymatic Modification And Chemical Modification - Instant Instant Arrowroot Development

Kudzu starch is traditionally used both as medicine and food. Because of its health protective value and unique gel properties, it is comprehensively used in food processing, especially in the instant paste food. However, the instant paste food produced under the current processing technique shows serious shortages such as insoluble block and dust color in the paste.The projective of the paper is to solve the insolubility of the instant Kudzu starch paste. Kudzu starch is used as a raw material. In order to minish the degree of polymerization and reduce the molecule weight, a sort of enzyme named Pullulanase is employed to hydrolyzing the native starch to a proper degree. The aim of hydrolyzation is to increase the solubility of the starch. The hydrolyzed starch is combined with -OH to increase the clarity of the starch paste, which is called acetylation. At last several kinds of dryness technique are discussed when drying the pulluanase-acetylated starch.The result of the hydrolyzation shows that the proportion and the content of the amylose in the paste are increased and the amylopectin degree of polymerization is diminished. Seen under SEM, the hydrolyzed starch has a loose granule surface structure and determined by DSC it has a lower gel temperature than the native starch. All of these contribute a increasing solubility of the instant Kuduzu starch paste. When the DE of the hydrolyzation is about 7.20 the starch paste has the optium solubility, which is determined by the actual mix. The clarity of the hydrolyzed starch paste is lower than the native one, when added sucrose glucose and citric acid the clarity of the paste will improve in some degree. Totally the optium processing technique for the best synthetical quality of the instant Kudzu starch paste is:60℃, 300U/g, 4hrs.The acetylated starch can apparently increase the clarity of the gel paste compared with the hydrolyzed starch and the native one.The results from the dryness experiments showed that it is impossible to produce pre-gel starch by extrusion dryness. But the product dried by spraying-drying shows a good gel solubility. The parameters of the spraying-drying are: entering wind temperature 150℃, leaving temperature 80 ℃ , atomizationvelocity 50Hz, pump rotate speed 26rpm, wind quantum 5.8m3/min, air pressure 1.0Pa.The different recipe of the starch show that when added 10-20% sucrose, the paste has a high clarity and unique flavor.