Optimization of development processing parameters of malic acid- modified starch by using RSM

TIAN Shuang-qi; WANG Zi-liang; MA Bing-xue; ZHAO Ren-yong; WANG Xin-wei

doi:10.13386/j.issn1002-0306.2016.10.048

TIAN Shuang-qi, WANG Zi-liang, MA Bing-xue, ZHAO Ren-yong, WANG Xin-wei. Optimization of development processing parameters of malic acid- modified starch by using RSM[J]. Science and Technology of Food Industry, 2016, (10): 279-282. DOI: 10.13386/j.issn1002-0306.2016.10.048

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Optimization of development processing parameters of malic acid- modified starch by using RSM

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In this study,sweet potato starch was reacted with malic acid to prepare modified starch with high degree of substitution( DS). Reaction conditions,which include malic acid and starch mass ratio,reaction temperature,p H and reaction time,were optimized by response surface methodology to obtain maximum DS. The optimizing reaction conditions were obtained using RSM.The optimum reaction conditions were found to be reaction at 160 ℃ and p H 2.0 for 6 h with a malic acid-to-starch ratio of 0.57( m / m),resulting in a DS as high as 0.354.

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Optimization of development processing parameters of malic acid- modified starch by using RSM

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