Journal of South China University of Technology (Natural Science Edition) ›› 2008, Vol. 36 ›› Issue (3): 45-49.

• Chemistry & Chemical Engineering • Previous Articles     Next Articles

Viscosity Properties of Acetylated Distarch Adipate Waxy Potato Starch Paste

Luo Fa-xing  Huang Qiang  Zhang Le-xing  Li Lin   

  1. Engineering Research Center of Starch and Plant Protein Deep Processing of the Ministry of Education,South China University of Technology, Guangzhou 510640, Guangdong, China
  • Received:2007-04-25 Revised:2007-07-05 Online:2008-03-25 Published:2008-03-25
  • Contact: 罗发兴（1955-），男，副教授，主要从事淀粉科学与技术研究． E-mail:fxluo@scut．edu．cn
  • About author:罗发兴（1955-），男，副教授，主要从事淀粉科学与技术研究．
  • Supported by:

    国家自然科学基金重点项目（20436020）;广东省自然科学基金团队项目（05200617）;2005年粤港关键领域重点突破招标项目（2005A20302003）

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Abstract:

The rheological and viscosity properties as well as the acid and salt tolerances of acetylated distarch adipate （ADA） waxy potato starch paste were investigated by using the Brabender viscographer and the rotary visco- simeter. The results show that, after the acetylated distarch adipate modification, the setout gelatinization temperature of ADA waxy potato starch paste increases from 64.7 ℃ to 67.3 ℃, while the peak viscosity and the relative breakdown strength decrease respectively from 919BU to 652BU and from 76.4% to 27.6%. Moreover, it is found that the viscosity stability, shear tolerance, retrogradation property and acid and salt tolerances of the paste are all improved in varying degrees.

Key words: waxy potato starch, acetylated distarch adipate, crosslinking, rheological property, apparent viscosity