Studies On The Preparation Technology And Properties Of Crosslinking And Esterifying Potato Starch

In this study, cross-linking acetate potato starch was prepared by using potato starch as raw material, and using sodium trimetaphosophate for cross-linker and acetic anhydride for esterification, which its synthesis route prepared by simulated wet production process. Its synthetic way and technological conditions and product performance were investigated. The study can be provided a theoretical reference for further industrial application.At first, potato starch was modified by cross-linking and esterifying and composite modified respectively. Based on single factor test and orthogonal experiments, the optimum conditions of the cross-linking and esterification were completed. The results are as follows: Orthogonal experimental results show that the cross-linked potato starch prepared the optimum parameters were: The cross-linking dosage was 0.5%, reaction temperature 40℃, reaction time 2 hours, the reaction pH10, phosphorus was 0.03%; The preparation parameters of potato starch acetate were: reaction temperature 30℃, reaction time was 90min, dosage of acetic anhydride 3%, reaction pH9,substitution degree was 0.071; Quadratic regression orthogonal rotation results showed that: The effect of various factors on peak viscosity was that cross-linking reaction temperature﹥crosslinker dosage﹥reaction pH﹥esterification dosage﹥crosslinking reaction time.In the above conditions were 35.5℃,0.32%,10.0,4.9%,2.5h, We can get the maximum peak viscosity 1540BU. The error rate of mean experimental result and theoretical values 0.1%, and that is Less than 5%.Fitting a regression model was better.The structural and particle shape of the product was determined by using scanning electron microscope, Infrared spectroscopy, and X-ray diffraction. And the product's properties including viscosity curve, anti-aging, settlement, freeze-thaw stability, clarity were studied comparatively. The results showed that: When the potato starch were modified by cross-linking and esterifying, the surface of starch granules become crassitude and depression status. Cross-linking and esterifying occurred not only in the amorphous regions,but also in the crystal regions; And the physical and chemical parameters were significantly improved. The conclusions were as follow: The results showed that cross-linking esterify potato starch possessed good qualities of cross-linking starch and acetate starch. According to actual production needs, by selecting appropriate starch types, it will accommodate to the development of the food industry.