Study on the Modification of Waxy Corn Starch by Using Chloroactic Acid and the Application of Food Industry

Abstract

Abstract: In this paper, a kind of CMS was synthesized from Waxy corn starch by using chloroactic acid, accompanying withethanol as reaction solvent and sodium hydroxide as proton acceptor. And the paste properties of CMS have been studiesincluding the retrogradation, freeze-thaw stability, clarity and the anti-mycotic characteristics, the effects of pH values and theeffects of media such as cane sugar, sodium chloride and Ca2+. The results indicated that the Waxy corn carboxymethyl starch hasshown fine properties of lower retrogradation, better freeze-thaw stability , strong anti-mycotic charicteristics, and higherclarity. The sodium chloride and Ca2+ have shown better effects on their paste viscosity properities.

Key words: Waxy corn starch, Carboxymethyl starch, retrogradation, freeze-thaw stability, clarity

JIANG Shao-Tong, HUANG Jing, PAN Li-Jun. Study on the Modification of Waxy Corn Starch by Using Chloroactic Acid and the Application of Food Industry[J]. FOOD SCIENCE, 2003, 24(10): 23-25.

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Study on the Modification of Waxy Corn Starch by Using Chloroactic Acid and the Application of Food Industry

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