Determination of optimum experimental conditions for preparation and functional properties of hydroxypropylated, phosphorylated and hydroxypropyl-phosphorylated glutinous rice starch

作者：Yang, Liping; Zhou, Yibin^*; Zheng, Xiangyu; Wang, Haisong; Wang, Naifu

来源：International Journal of Biological Macromolecules, 2017, 105: 317-327.

DOI：10.1016/j.ijbiomac.2017.07.044

• Glutinous rice starch
• Optimization
• Functional properties

Optimization of the preparation of hydroxypropylated, phosphorylated and hydroxypropyl-phosphorylated glutinous rice starch was performed using a response surface methodology comprising three variables at three levels. Multi-linear regression was used to fit the degree of substitution and molar substitution against. Optimal reaction conditions were 9 h, 42 degrees C, 10% (hydroxypropylated), 148 min, 150 degrees C, 7% (phosphorylated) and 95 min, 140 degrees C, 7.8% (hydroxypropyl-phosphorylated). For hydroxypropylated, predicted optimal and experimental molar substitution values were found to be identical: 0.20. Both the phosphorylated and hydroxypropyl-phosphorylated, the predicted optimal and experimental degree of substitution values was 0.02. Static rheological analysis revealed a pseudoplastic nature for native and modified starches and an increase in apparent viscosity following modification. Dynamic rheological analysis indicated an entanglement network system for native glutinous rice starch suspension, but weak elastic gel-like structure for modified starches as the storage modulus (G') exceeded the loss modulus (G"). Additionally, chemical modification improved the freeze-thaw stability, swelling power, solubility and paste clarity.

• 出版日期2017-12
• 单位安徽农业大学