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Abstract
Purpose: To prepare edible corn starch phosphate under optimized experimental conditions. Methods: Edible corn starch phosphate was prepared via the reaction of starch with active sodium tripolyphosphate. Reaction efficiency and viscosity were used as indices to optimize experimental conditions. Freeze-thaw stability and transparency of starch phosphate and native starch were comparatively studied. Results: Starch phosphate with optimal combined phosphate content (0.39 %) was obtained under optimized conditions: reaction duration, 90 min; temperature, 160 oC; pH, 5.0; and phosphate, 1.5 g. Starch phosphate with optimal viscosity (230 cp) was obtained under different conditions: reaction duration, 120 min; temperature, 140 oC; pH, 6.0; and phosphate, 1.5 g. Significant differences (p < 0.05) were observed in syneresis and paste transparency of starch phosphate and native starch. Conclusion: Edible corn starch phosphate has been successfully prepared under optimized experimental conditions whose freeze-thaw stability and paste transparency has obvious improvement compared with native starch. Keywords: Starch phosphate, Combined phosphate, Sodium tripolyphosphate, Syneresis, Paste efficiency
Highlights
INTRODUCTIONOne of the esterified starches, is produced from esterification of starch and phosphate
Starch phosphate, one of the esterified starches, is produced from esterification of starch and phosphate
The effects of added amount of phosphate, pH value, reaction temperature and reaction duration on reaction efficiency and viscosity of starch phosphate are initially determined through single factor experiment and the results are shown in Figures 1 ~ 4
Summary
One of the esterified starches, is produced from esterification of starch and phosphate. Starch phosphate is prepared with phosphate as esterifying agent and urea as catalyst [4,5]. Through single factor tests and orthogonal experiments, we confirm the optimized reaction conditions of starch phosphate with the optimal combined phosphate content and that with the optimal paste viscosity. The effects of pH value, reaction temperature, reaction duration and added amount of phosphate on reaction efficiency and viscosity of starch phosphate were examined through single factor experiments. The orthogonal experiments were designed according to the results of single factor tests. Assay method is as follows: 1.0 ~ 2.0 g sample was put into a 50 ml beaker and dissolved with 1 mol/L hydrochloric acid It was transferred into a 250 ml volumetric flask, diluted with water to volume, shaken well and filtered for use. All data were statistically analyzed using SPSS software (version 12.0; SPSS Inc, Chicago, IL, USA)
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