FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (20): 89-92.doi: 10.7506/spkx1002-6630-201020018
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ZHAO Wei,LI Zhen-hua,FENG Fang
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Abstract:
The semi-dry preparation of starch phosphate monoesters from corn starch was optimized using orthogonal array design. The optimal reaction system was found to consist of 9% sodium polyphosphate and 2% urea at pH 5.0 and the reaction was allowed to proceed for 2 h at 150 ℃, and the degree of substitute was up to 0.0516 under these conditions. The established process was stable and repeatable. A higher degree of substitute was obtained at a higher reaction temperature of 180 ℃, but the color of the obtained product needed to be improved. Starch containing 15% moisture was beneficial for the reaction, producing better product color.
Key words: starch phosphate monoesters, preparation process, semi-dry process
CLC Number:
TS236.9
ZHAO Wei,LI Zhen-hua,FENG Fang. Optimization of the Preparation Process for Starch Phosphate Monoesters[J]. FOOD SCIENCE, 2010, 31(20): 89-92.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201020018
https://www.spkx.net.cn/EN/Y2010/V31/I20/89