Food and Fermentation Industries >

2010 , Vol. 36 >Issue 02: 96 - 99

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.02.032

Food and Fermentation Industries

Study on the Preparation Technology of Semen Litchi Starch Phosphoester

  • Qiao Xiaorui ,
  • Yan Liya ,
  • Yang Ruixue ,
  • Xiong HeJian
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Online published: 2010-02-25

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Abstract

The semen litchi starch phosphoester was prepared by semi-dry method with sodium tripolyphosphate,and its degree of substitution was measured after the influence of different factors including pH value,reaction time,temperature,and esterifying agent.The following optimized conditions was obtained through orthogonal experiments: the reaction time was 1.5h,temperature was 150℃,and the esterifying agent was 6% of dry starch,and the DS of final products was about 0.0163.

Key words： semen litchi starch; starch phosphoester; degree of substitution

Cite this article

Qiao Xiaorui , Yan Liya , Yang Ruixue , Xiong HeJian . Study on the Preparation Technology of Semen Litchi Starch Phosphoester[J]. Food and Fermentation Industries, 2010 , 36(02) : 96 -99 . DOI: 10.13995/j.cnki.11-1802/ts.2010.02.032

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