Activation of Corn Starch and Effect of the Activation on Its Reactivity
Native corn starch (NS) was activated by treatment with NaOH/Urea/H2O solution at low temperature to improve its chemical reactivity.Effects of the activation on the molecular level structure and morphology of the corn starch were investigated by mean of SEM.It was found that the average particle size of activated corn starch (AS) decreased to nanometer level,smaller than those of NS.The cold water solubility (CWS) has been increased from 0.45% to 96.4%.Effects of the activation on reactivity of the corn starches were investigated by analyzing the influences of the activation on degrees of substitutions (DS) of the esterifications.The DS of AS was higher than that of NS,from 0 to 0.1578,which indicated that NaOH/urea activation enhanced the chemical reaction activity of corn starch.
corn starch activation cold water solubility reactivity esterification
Yan Wang Jia-ying Xin Tie Liu Kai Lin Chao-yue Zhang Chun-gu Xia
Key Laboratory for Food Science and Engineering,Harbin University of Commerce,Harbin 150076,China Key Laboratory for Food Science and Engineering,Harbin University of Commerce,Harbin 150076,China;St State Key Laboratory for Oxo Synthesis & Selective Oxidation,Lanzhou Institute of ChemicalPhysics,Ch
国际会议
太原
英文
183-187
2012-06-23（万方平台首次上网日期，不代表论文的发表时间）