Study on Dry Preparation and Characteristics of Cross-linked Cassava Starch

YU Qiongguang; CHEN Jiangfeng; LIANG Lufeng; CHEN Yuan

doi:10.13386/j.issn1002-0306.2020030022

Volume 42 Issue 3

Jan. 2021

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Science and Technology of Food Industry > 2021 > 42(3): 165-170,178. > DOI: 10.13386/j.issn1002-0306.2020030022

YU Qiongguang, CHEN Jiangfeng, LIANG Lufeng, CHEN Yuan. Study on Dry Preparation and Characteristics of Cross-linked Cassava Starch[J]. Science and Technology of Food Industry, 2021, 42(3): 165-170,178. DOI: 10.13386/j.issn1002-0306.2020030022

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Study on Dry Preparation and Characteristics of Cross-linked Cassava Starch

1. Guangxi State Farms Mingyang Biochemical Group, INC, State Key Laboratory of Non-Food Biomass and Enzyme Technology, Nanning 530226, China;
2. Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology, College of Chemistry and Food Science, Yulin Normal University, Yulin 537000, China

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Received Date: March 02, 2020
Available Online: February 02, 2021

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Abstract

Abstract

In order to improve the production efficiency of cross-linked starch,cross-linked cassava starch was prepared by mechanical activation assisted dry method,and using cassava starch as raw material and sodium trimetaphosphate as cross-linking agent..The effects of sodium trimeta phosphate dosage,sodium hydroxide dosage,reaction time,reaction temperature,rotational speed and stack volume of ball milling media on the cross-linking of cassava starch were investigated using the sedimentation volume as evaluation index. Based on the single factor experiment,the orthogonal test was selected to optimize the process conditions,and the physicochemical properties and structure of cross-linked cassava starch were also characterized and analyzed. The results showed that the best process conditions for the dry preparation of cross-linked cassava starch were as follows:dosage of sodium trimetaphosphate 4%,dosage of sodium hydroxide 2.5%,reaction temperature 40 ℃,reaction time 60 min,rotational speed 380 r·min^-1,stack volume of ball milling media 500 mL,the sedimentation volume of products was 1.52 mL.The cross-linking reaction of cassava starch had been further confirmed by FTIR、XRD、SEM. The transmittance,turgidity,solubility decreased and settlement increased as increasing the cross-linking degree of cross-linked cassava starch. It will accommodate to the development of food industry.
- cassava starch,
- cross-linked starch,
- dry preparation,
- sedimentation volume,
- physicochemical properties

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