Study on Preparation of Cross-linked Corn Starch

Abstract

Abstract: This study aimed at preparation of cross-linked corn starch with sodium trimetaphosophate as cross-linking agent. Effects of sodium trimetaphosophatethe amount,pH,reaction temperature and time on degree of cross-linking were studied. Results showed that the optimal conditions for preparing cross-linked corn starch are sodium trimetaphosophate amount 1.5%,pH 10.25,reaction time 1.5 h and temperature 50 ℃.

Key words: sodium trimetaphosophate, cross-linked, corn starch, preparation technology

XU Zhong, ZHOU Mei-Qin, YANG Cheng. Study on Preparation of Cross-linked Corn Starch[J]. FOOD SCIENCE, 2008, 29(8): 194-196.

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Study on Preparation of Cross-linked Corn Starch

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