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《Journal of the Chinese Cereals and Oils Association》 2006-01
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Preparation and RVA Profile Analysis of Octenyl Succinic Anhydride Modified Waxy Corn Starch

Song Xiaoyan Ruan Hui Xu Qiong He Guoqing(Food Science and Nutrition Department,Zhejiang University,Hangzhou 310029)  
The preparation of octenyl succinic anhydride(OSA) starches from waxy corn starch in aqueous slurry systems was studied.The pasting properties of OSA-starch and the effect of sodium chloride and sucrose on the paste profile were also investigated by means of rapid viscosity analyzer(RVA).The suitable parameters for the preparation of OSA-starch from waxy corn are selected as follows: dilution of OSA 3 times with alcohol,reaction period 3h,reaction temperature 35℃,pH of reaction system 8.5,concentration of starch slurry 30%~35%,and amount of OSA 3%~5%.RVA results indicates that with increasing degree of OSA-modification,the starch derivatives gelatinize at lower temperature to achieve higher viscosity,and that the viscosity of OSA-starch greatly decreases with presence of sodium chloride,but only slightly increases with presence of sucrose.These results can be used as reference for the application of OSA-starch in food industry.
【Fund】: 2003年浙江省重大科技招标项目(2003C12009)
【CateGory Index】: TS231
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