Journal of South China University of Technology (Natural Science Edition) ›› 2010, Vol. 38 ›› Issue (12): 90-94,99.doi: 10.3969/j.issn.1000-565X.2010.12.017

• Food Science & Technology • Previous Articles     Next Articles

Effects of Crosslinking and Acetylation Modification on Properties of Sweet Potato Starch

Gao Qun-yu  Wang Kai  Wu Lei   

  1. School of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,Guangdong,China
  • Received:2010-05-05 Revised:2010-06-16 Online:2010-12-25 Published:2010-12-25
  • Contact: 高群玉（1965-），女，博士，教授，主要从事淀粉改性及碳水化合物功能材料研究． E-mail:qygao@scut．edu．cn
  • About author:高群玉（1965-），女，博士，教授，主要从事淀粉改性及碳水化合物功能材料研究．
  • Supported by:

    国家“863”计划项目（2007AA10Z309）

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Abstract:

In order to reveal the influences of crosslinking and acetylation modification on the properties of starches,the paste properties of crosslinked and/or acetylated sweet potato starch were investigated,and the morphological and structural changes of the modified starches were observed and analyzed by means of SEM,FT-IR and XRD.The results indicate that（1） after the crosslinking,the hot paste stability of the paste improves but the transparency decreases,and the freeze-thaw stability shows no obvious improvement;（2） the acetylated starch is of lower gelatinization temperature,better paste transparency and freeze-thaw stability,and poor hot paste stability;and（3） the dual modification by crosslinking and acetylation decreases the gelatinization temperature of sweet potato starch,improves the hot paste stability,paste transparency and freeze-thaw stability.

Key words: sweet potato starch, crosslinking, acetylation, viscosity