Preparation of Corn Starch Phosphate and Usage in Ginger Paste

Abstract

Abstract: Factors affecting the anti-retrogradation and viscosity of corn starch phosphate with NaH2PO4 esterification were studied.The results showed that the anti-retrogradation increases and the viscosity decreases with the levels of esterification, reaction temperature and reaction time.The optimal conditions for corn starch phosphate preparation are:amounts of NaH2PO4, 5%,reaction temperature 130℃,and reaction time 4h.The phosphate corn starch can be used in ginger paste and bring in good texture.

Key words: phosphate starch, starch, ginger paste

ZHUANG Wen-Gang, QIAO Xu-Guang. Preparation of Corn Starch Phosphate and Usage in Ginger Paste[J]. FOOD SCIENCE, 2007, 28(4): 106-109.

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Preparation of Corn Starch Phosphate and Usage in Ginger Paste

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