Abstract
Cross-linking hydroxypropylated waxy maize starches with different DS and MS were prepared by using sodium hydroxide as a catalyst, propylene oxide as an ether reagent, sodium sulfate as a swelling inhibitor, and sodium trimetaphosphate (STMP) as a cross-linking reagent. The properties such as acid resistance, salt resistance, transparencies, and freeze-thaw stability were also studied. The result showed that：the anti-acid stability, anti-salt stability, paste transparency and freeze-thaw stability of cross-linking hydroxypropyl compound modified waxy corn starches were effect by the degree of cross-linking and hydroxypropylation. The hydroxypropylation can improve the anti-acid stability, anti-salt stability and freeze-thaw stability of starches, and cross-linking can reduce the paste transparency.
Publication Date
4-28-2015
First Page
16
Last Page
18,55
DOI
10.13652/j.issn.1003-5788.2015.02.004
Recommended Citation
Yu, CAO; Shaokai, HE; Yingliang, TIAN; Chen, SUN; and Zhenfu, GUO
(2015)
"Study on properties of cross-linking hydroxypropylated waxy maize starch,"
Food and Machinery: Vol. 31:
Iss.
2, Article 4.
DOI: 10.13652/j.issn.1003-5788.2015.02.004
Available at:
https://www.ifoodmm.cn/journal/vol31/iss2/4
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