Journal of South China University of Technology (Natural Science Edition) ›› 2009, Vol. 37 ›› Issue (3): 90-93，98.

• Chemistry & Chemical Engineering • Previous Articles     Next Articles

Effect of Hydrochloric Acid in Organic Alcohol on Properties of Potato Starch

Luo Zhi-gang  Xie Xian-hua  Xu Zhong-yue     

  1. Carbohydrate Laboratory, Research Institute of Light Industry and Chemical Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China
  • Received:2008-03-13 Revised:2008-06-02 Online:2009-03-25 Published:2009-03-25
  • Contact: 罗志刚（1975-），男，博士，副教授，主要从事碳水化合物化学与工程研究． E-mail:zhgluo@scut．edu．cn
  • About author:罗志刚（1975-），男，博士，副教授，主要从事碳水化合物化学与工程研究．
  • Supported by:

    高等学校博士学科点专项科研基金资助项目（20070561078）;广东省产学研结合项目（20078090400003）;广东省科技攻关项目（20088021100016）

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Abstract:

Potato starch was modified by hydrochloric acid, respectively with anhydrous methanol, ethanol, 2-propanol and 1-butanol as the solvents. The physicochemical properties of potato starch before and after the modification were then investigated. The results show that, with the increase in carbon atom number of the organic alcohols from methanol to 1-butanol, fissures occurring on the surface of acid-modified starch granules develop into frag- ments, and the freeze-thaw stability, the viscosity and the swelling ratio all decrease, but the transparency and the solubility increases. It is thus concluded that the sensitivity of potato starch to acid hydrolysis increases with the carbon atom number of the organic alcohols from methanol to 1-butanol.

Key words: potato starch, alcohol, acid modification, physicochemical property