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KMID : 1007519970060020118
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Food Science and Biotechnology
1997 Volume.6 No. 2 p.118 ~ p.121
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Preparation of Hydroxypropylated Corn Starch at High Degrees of Substitution in Aqueous Alcohol , and Pasting Properties of the Starch
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Im, Sung Soon
Choi, Yu Jin/Lim, Seung Taik
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Abstract
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Hydroxypropylated corn starches at high degrees of substitution were prepared in an aqueous ethanol (70%). Effects of various reaction conditions such as alkali content, propylene oxide content, temperature, and reaction time on the reaction yield and the degree of molar substitution (MS) were compared. Pasting viscosity and light transmittance of the starch were also investigated. At 65℃, with 1.08% NaOH (based on starch dry weight) and 30% propylene oxide (based on starch dry weight) in starch slurry in 70% ethanol (1:3), reaction yield reached about 50% (MS 0.4) by a 24-hour reaction. High amylose (70%) corn starch gave a slightly higher molar substitution and reaction yield than normal starch (25% amylose) under the same reaction conditions. Pasting temperature on a viscogram decreased as the MS increased, whereas peak viscosity and light transmittance increased. Hydroxypropylated high amylose corn starch was gelatinized below 95℃, but the paste viscosity was much less than that of the normal corn starch of an equivalent degree of substitution.
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