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Study On The Preparation And Properties Of Hydroxypropyled And Cross-linked Pea Starch

Posted on:2013-11-02Degree:MasterType:Thesis
Country:ChinaCandidate:X F ZhanFull Text:PDF
GTID:2231330395978609Subject:Food Science
Abstract/Summary:PDF Full Text Request
In this paper, preparation and properties of hydroxypropylated and cross-linked starch by using pea starch as raw material were studied, and its preparation technology, digestion properties and some physical-chemical properties were investigated. It was in order to prepare the better kinds of properties of pea starch, widen the application of hydroxypropylated and cross-linked starch, enhance its functionality, and provide theory for practice. The research results are as follows:(1)Use Design-expert8.0central composite design and response surface analysis method to study on the major factors (Propylene oxide concentration, reaction pH, reaction temperature and reaction time) which influenced on degree of substitution (DS).The results showed that:The regression equation of DS is: DS=0.10+0.063A+0.046B+0.058C+0.026D+0.028AB+0.037AC+0.018AD+0.015BC+(1.068E-003) BD+(8.926E-003) CD-(6.090E-003) A2-0.023B2+(5.728E-003) C2-(5.145E-003) D2.Through the response surface analysis, the best technologcial conditions can be obtained:Propylene oxide concentration12%, reaction pH11.3, reaction temperature40℃, reaction time18h.(2) Use Design-expert8.0central composite design and response surface analysis method to study on the major factors (phosphates dosage, reaction pH, reaction temperature and reaction time) which influenced on phosphorus.The results showed that:The regression equation of phosphorus is: Phosphorus=0.11+0.036A+0.015B+0.087C+0.020D-7.895E-005AB+0.029AC+5.395E-003AD+8.816E-003BC-1.316E-004BD+9.500E-003CD+4.912E-004A2+1.123E-003B2+0.017C2-4.088E-003D2Through the response surface analysis, the best technologcial conditions can be obtained:phosphates dosage9%, reaction pH10.75, reaction time3.5h, reaction temperature45℃.(3)The digestion properties of hydroxypropyl pea starch, hydroxypropylated and cross-linked pea starch, a variety of rawstarch and its hydroxypropylated and cross-linked starch were systematically studied. The results showed that: By individually modified or composite modified, and the pea starch digestion properties were significantly decreased. Hydroxypropylation increase the ability of anti-enzymatic in fully gelatinized pea starch. Digestion properties of dual-modified pea starch was reduced the maximum, and it is an effective modification methods to increase the RS content. In the same preparation conditions, raw material has an import inpact on digestion properties of hydroxypropylated and cross-linked starch.(4) The paste properties, swelling, freeze-thaw stability and transparency of modified starch were studied. The results showed that:low degree of crosslinking of hydroxypropylated and cross-linked pea starch showed higher peak viscosity and good viscosity stability; the introduction of hydroxypropyl groups can increase the hydrophilicity of the starch granules and the swelling degree of starch.High cross-linking enhances the grain structure, and it Inhibit starch swelling. Compared with native starch, the freeze-thaw stability of hydroxypropylated and cross-linked pea starch greatly improved. It can improve hydroxypropylated and cross-linked pea starch transparency by increasing the sucrose concentration.
Keywords/Search Tags:Pea starch, hydroxypropylated cross-linked, digestion properties, physicaland chemical properties
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