Abstract
The properties of the acid modified kudzu starch such as the thermal stability of viscosity, swelling power, transparency, freeze-thaw stability, blue value, acid and alkali resistance, salt resistance and retrogradation was studied in order to enlarge its application in this paper. The thermal properties were analyzed by means of differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA). The results indicated that the swelling power, transparency, freeze-thaw, acid resistance, alkali resistance, blue value increased with increasing the degree of acidolysis of kudzu starch. Compared with kudzu starch, acid hydrolysis increased the decomposition temperature, but reduced the enthalpy change from the thermal analysis.
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