Preparation and Properties of Cationic Glutinous Rice Starch

doi:10.7506/spkx1002-6630-200924019

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (24 ): 99-103.doi: 10.7506/spkx1002-6630-200924019

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Preparation and Properties of Cationic Glutinous Rice Starch

YUAN Huai-bo1,2，LIU Wen-hong3，LIU Jun1

(1. College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China；
2. Brothers Foodstuff Technology Co. Ltd., Huaiyuan 233400, China；
3. College of Chemistry Engineering, Hefei University of Technology, Hefei 230009, China)

Received:2009-08-10 Online:2009-12-15 Published:2010-12-29
Contact: YUAN Huai-bo1, E-mail:yuanhuaibo001@163.com

Abstract

Abstract:

Glutinous rice was used as the material and 3-chloro-2- hydroxypropyl trimethyl ammonium chloride (CHPTMA) was used as etherification agent to prepare cationic starch under alkaline condition. Results showed the optimal condition was 50 ℃ of reaction temperature, 4 h of reaction time, 100:8.00 of glutinous rice starch and etherification agent ratio and 1.00:1.94 of etherification agent and NaOH ratio. Nitrogen content of glutinous rice starch was 0.370% and degree of substitution was 0.0613. Compared with original starch, cationic starch exhibited lower viscosity, stronger coagulation property, higher transmittance and lower frozen-thaw stability. Glutinous rice starch was characterized through analyses of infrared spectroscopy (IR) and differential scanning calorimetry (DSC).

Key words: cationic glutinous rice starch, preparation, property

CLC Number:

TS253.1

YUAN Huai-bo1,2，LIU Wen-hong3，LIU Jun1. Preparation and Properties of Cationic Glutinous Rice Starch[J]. FOOD SCIENCE, 2009, 30(24 ): 99-103.

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Preparation and Properties of Cationic Glutinous Rice Starch

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