Study on Preparation and Retrogradation of Phosphate Monoesters Made of Sweet Potato Starch

Abstract

Abstract: Starch phosphate monoesters as excellent food additives were prepared with sweet potato starches as raw materialby the wet process. Sweet potato starches were esterified by disodium hydrogen phosphate(Na2HPO4) and sodium dihydrogenphosphate(NaH2PO4). The regression equation describing the relationship between degree of substitution(DS) and differentpreparation conditions was obtained by means of the five-factors quadratic regression orthogonal rotary method. With respectto its significant influence on visual appearance and quality of food products, the retrogradation of starch phosphate monoesterswas investigated in detail. The results showed that the retrogradation of the esterized starches weakened in comparison with thatof raw sweet potato starches, and their paste clarity and freeze-thaw stability improved. The experiments also showed that theretrogradation of starch phosphate monoesters would increase when they were dispersed into sodium chloride solution, butwould it decrease in sucrose solution.

Key words: sweet potato starch, esterification, preparation, retrogradation

HE Chuan-Bo, PAN Li-Jun, LI Lin, CHEN Ling, LI Bing. Study on Preparation and Retrogradation of Phosphate Monoesters Made of Sweet Potato Starch[J]. FOOD SCIENCE, 2004, 25(9): 108-112.

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Study on Preparation and Retrogradation of Phosphate Monoesters Made of Sweet Potato Starch

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