Effects of crosslinking and acetylation modification on properties of sweet potato starch

被引：0
|
作者：
Gao Q.-Y. [1 ]
Wang K. [1 ]
Wu L. [1 ]
机构：
[1] School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, Guangdong
来源：
Huanan Ligong Daxue Xuebao/Journal of South China University of Technology (Natural Science) | 2010年 / 38卷 / 12期
关键词：
Acetylation; Crosslinking; Sweet potato starch; Viscosity;
D O I：
10.3969/j.issn.1000-565X.2010.12.017
中图分类号：
学科分类号：
摘要：
In order to reveal the influences of crosslinking and acetylation modification on the properties of starches, the paste properties of crosslinked and/or acetylated sweet potato starch were investigated, and the morphological and structural changes of the modified starches were observed and analyzed by means of SEM, FT-IR and XRD. The results indicate that (1) after the crosslinking, the hot paste stability of the paste improves but the transparency decreases, and the freeze-thaw stability shows no obvious improvement; (2) the acetylated starch is of lower gelatinization temperature, better paste transparency and freeze-thaw stability, and poor hot paste stability; and (3) the dual modification by crosslinking and acetylation decreases the gelatinization temperature of sweet potato starch, improves the hot paste stability, paste transparency and freeze-thaw stability.
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页码：90 / 94+99
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