Journal of South China University of Technology (Natural Science Edition) ›› 2007, Vol. 35 ›› Issue (11): 91-94,119.

• Chemistry & Chemical Engineering • Previous Articles     Next Articles

EfTects of Crosslinking and Hyroxypropylation Modificatioo on Stability of Cornstarch Paste

Fu Xiong  Huang Qiang  Luo Fa-xing  Li Lin   

  1. Research Institute of Light Industry and Chemical Engineering, South China Univ. of Tech. ,Guangzhou 510640 ， Guangdong, China
  • Received:2006-12-26 Online:2007-11-25 Published:2007-11-25
  • Contact: 扶雄(1971-) ，男，博士，副教授，主要从事淀粉科学与技术研究. E-mail:lfxfu@scut. edu.cn
  • About author:扶雄(1971-) ，男，博士，副教授，主要从事淀粉科学与技术研究.
  • Supported by:

    2005 年粤港关键领域重点突破招标项目(2005A20302003)

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Abstract:

In this paper , comstarch was modified respectively by sodium trimetaphosphate andl or propylene oxide, and the pastes stabilities of the modified starch were then investigated by Brabender viscographer. It is found that , after the modification , the setout gelatinization temperature of crosslinked comstarches (CL) decreases and the viscous stability improves , while the freeze-thaw stability hardly changes, that the hydroxypropylated comstarches( HP) have lower setout gelatinization temperature and good freeze-thaw stability , while the viscous stability hardly changes , and that the combined modification by both sodium trimetaphosphate and propylene oxide results in great improvement of both the viscous and the freeze-thaw stabilities , especially the modification by crosslinking followed hydroxypropylation.

Key words: starch, modification, crosslinking, hyroxypropylation, starch paste, stability