关键词: 玉米淀粉, 磷酸酯化, 氨基甲酸酯淀粉, 凝沉性质

Abstract:

In order to improve the retrogradtion of carbamate starch, a series of carbamate starch with different amount of phosphate groups were prepared through varying the feed ration of phosphate and urea to native corn starch. The influence of phosphorylation modification on the cold and hot viscosity, transparency, the volume of sedimentation and freeze-thaw stability were investigated by control tests. The experiment results demonstrated when the substitution degree of phosphorylation is increasing, the viscosity of the modified starch paste increases obviously, the difference of cold and hot viscosity of paste is reduced, the speed and the scale of retrogradation are also weakened. The modification is favorable to the improvement of the transparency, freeze-thaw stability and the anti-aging property of the starch paste.

Key words: corn starch, phosphorylation, starch carbamate, retrogradation