Kinetic Study on the Preparation of Sweet Potato Starch Phosphoric Esters

doi:10.7506/spkx1002-6630-201113028

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (13): 122-124.doi: 10.7506/spkx1002-6630-201113028

• Basic Research • Previous Articles Next Articles

Kinetic Study on the Preparation of Sweet Potato Starch Phosphoric Esters

MA Long，ZHENG Gui-fu，XU Hui，ZHANG Bin

Department of Biotechnology and Food Engineering, Bengbu College, Bengbu 233030, China

Online:2011-07-15 Published:2011-07-02

Abstract

Abstract: The reaction kinetics for the preparation of sweet potato starch phosphoric esters was investigated in this study. A kinetic model that describes sodium trimetaphosphate concentration (cA) against reaction time (t) and temperature (T) was obtained as follows: cA=c0e－1.18×1013×e－1.12×104×-×t, where c0 was initial sodium trimetaphosphate concentration. The predicted values from the model were in good agreement with the experimental values.

Key words: phosphoric ester of sweet potato starch, modified starch, cross-linking reaction, kinetics

CLC Number:

TS235.2

MA Long，ZHENG Gui-fu，XU Hui，ZHANG Bin. Kinetic Study on the Preparation of Sweet Potato Starch Phosphoric Esters[J]. FOOD SCIENCE, 2011, 32(13): 122-124.

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Kinetic Study on the Preparation of Sweet Potato Starch Phosphoric Esters

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