Food Engineering Dept. of Zhengzhou Grain College, Zhengzhou, Henan, P. R. China (450052)
ZHONGDONG, LIU, 2001. The effective factors on preparation of low degree wheat starch phosphate and its characters. Bulg. J. Agric. Sci., 7: 459-465
The low degree of substitution wheat starch phosphate was prepared with phosphate salts including sodium tripolyphosphate (stp), sodium pyrophosphate, sodium phosphate dihydrate. We selected sodium pyrophosphate which is the fastest one in the three phosphates. The degree of substitution, reaction rate and viscosity of wheat starch phosphate was influenced by temperature, reaction time and so on. And we found that at 150°, the viscosity come to the peak and as time goes on, the degree of substitution, reaction rate and the viscosity all increase. When the reaction time come to 75 min, all the properties of the product come to maximum. The orthogonal experiment was conducted to obtain the optimum technological conditions. The property of the product was also studied.