Abstract
The compound modified starch was prepared from the areca taro native starch which was modified by ball-milling combined with octenyl succinic anhydride (OSA). The physicochemical properties of compound modified starch were studied and compared with the native starch, esterified starch and ball-milled starch. The results indicated that the solubility, swelling power and transparency of ball-milled starch were significantly improved (P＜0.05), especially the cold-water solubility, but the anticoagulation, freeze-thaw stability and apparent viscosity were reduced. The solubility, swelling power, transparency, anticoagulation, freeze-thaw stability and apparent viscosity of esterified starch and compound modified starch were significantly improved. It can be seen that the quality of native starch and ball-milled starch after esterification with OSA is significantly improved. Above all, the apparent viscosity of compound modified starch was significantly increased, which showed its better thickening properties.
Publication Date
5-28-2018
First Page
44
Last Page
48
DOI
10.13652/j.issn.1003-5788.2018.05.009
Recommended Citation
Cancan, LIU; Qun, HUANG; Xiaopeng, SUN; and Hongbo, SONG
(2018)
"Comparison of physicochemical properties between areca taro starch and ball-milling esterification modified starches,"
Food and Machinery: Vol. 34:
Iss.
5, Article 9.
DOI: 10.13652/j.issn.1003-5788.2018.05.009
Available at:
https://www.ifoodmm.cn/journal/vol34/iss5/9
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