Studies on the viscosity characteristics of four modified starch and xanthan gum,konjac gum complex

Current research of modified starch and xanthan gum and konjac gum complex viscosity characteristics and their acid and shearing areas are still rarely reported.In this study,hydroxypropyl distarch phosphate from cassava starch( HDP- CS),acetylated distarch phosphate from cassava starch( ADP- CS),acetylated distarch phosphate from potato starch( ADP- PS),acetylated distarch adipate from potato starch( ADA- PS),respectively,and xanthan gum( XG),konjac gum( KG) were complex,with a viscosity of the indexes to measure complex system shear resistance and acid resistance,screening the best combination. On the basis of the ratio of the concentration of each on the analysis of both the characteristics of complex systems through analysis of its synergistic properties,significant regression equation,the optimal concentration ratio was determined. The results showed that: by cutting and anti- acid analysis of the measurement results,the best complex system were:acetylated distarch phosphate from potato starch- xanthan gum and hydroxypropyl distarch phosphate from cassava starch- konjac gum complex system; the former complex system changed with starch concentration varies linearly,the latter changed exponentially. The best ratio of the concentration of two complex systems were ADP- CS: XG = 2% : 0.4%; HDP- CS: KG = 2.5% : 0.4%.The results were better than previous studies.