Dissertation > Industrial Technology > Light industry,handicrafts > Food Industry > Starch Industry > Starch processing products > Other

Of edible the crosslinking cassava starch acetate preparation and properties of

Author WangLi
Tutor ChouHouYuan
School South China University of Tropical Agriculture
Course Processing and storage of agricultural products
Keywords cassava starch modified starch cross-linking esterification
CLC TS236.9
Type Master's thesis
Year 2004
Downloads 551
Quotes 7
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The edible cross-linking cassava starch acetate ester was prepared by using sodium trimetaphosophate for cross-linking reaction and acetic anhydride for esterification reaction. Its synthetic way and technological conditions were investigated. And its properties of food process were also reported. The product may hopefully become a good food additive for thickening.Two means of first esterifying then cross-linking and first cross-linking then esterifying were studied. It was illustrated that the perfect synthetic way was first cross-linking with sodium trimetaphosophate then esterifying with acetate ester. Based on the single factorial experiment and the orthogonal experiment, the optimum conditions were resulted as follows: reaction pH10, reaction temperature 40 and reaction time 3 hours for cross-linking reaction; and the concentration sodium hydroxide 3 percent, reaction pH 8.0-8.4, reaction temperature 25,reaction time 2 hours for esterification reaction.The structural characteristic of the product was determined using IR, Laster Raman Spectrometers and scanning electron microscopy. And the product’s properties including viscosity, clarity, settlement, anti-aging, shear stability freeze-thaw stability were studied comparatively. The results showed that cross-linking cassava starch acetate ester possessed good qualities of cross-linking cassava starch and acetate ester cassava starch. It will accommodate to the development of food industry. The product that may hopefully become a good food additive for thickening was obtained, its combinative phosphorus content is 0.021 percent and the acetyl content is 0.216 percent.

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