FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (8): 76-81.doi: 10.7506/spkx1002-6630-201308015

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Preparation and in vitro Digestibility of Cross-linked Potato Starch

GUO Li,WU Ying-long   

  1. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
  • Received:2011-12-16 Revised:2013-03-18 Online:2013-04-25 Published:2013-05-07

Abstract: Cross-linked starch was prepared with potato starch as raw material and sodium trimetaphosophate (STMP) and sodium tripolyphosphate (STPP) as cross-linking agent at the mass ratio of 99:1. Effects of cross-linking agent amount, cross-linking pH, reaction temperature and reaction time on phosphorus content were studied. Response surface methodology was employed to optimize the process parameters. The optimal reaction conditions were determined as follows: the crosslinking agent amount of 16%, reaction time of 4.5 h, cross-linking pH of 11.5 and reaction temperature of 55 ℃. A series of cross-linking starches with various phosphorus contents were prepared by changing cross-linking agent amount on the basis of optimal reaction conditions. In vitro digestibility of the cross-linked potato starch was conducted. Therefore, the amount of total resistant starch revealed an increase with the increase of phosphorus content.

Key words: potato starch, cross-linked starch, digestibility

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