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| Preparation of the Starch Phosphate and Its Application in Meats |
| KONG Lingxiao;CUI Bo;YAO Junguo;LI Li |
| School of Food and Bioengineering,Shandong Institute of Light Industry,Jinan.250353 |
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Abstract This paper works on the preparation of phosphate modified starch from waxy corn starch and the major factors affecting the esterification are investigated systematically.The suitable parameters for the preparation of phosphate modofied waxy corn starch are selected as follows:concentration of starch slurry 40%,pH of reaction system 5.5,37.5g of the adding orthophosphate,the ratio of disodium hydrogen phosphate and monometallic sodium orthophosphate was 0.4,reaction temperature 150℃,reaction time 2h.When dosage of the starch phosphate was 8% and the degree of substitution was 0.1257,the hardness,springness and cohesiveness were all satisfactory.
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2009, Vol. 23 
