Study on Preparation and Resistance to Retro-gradation of Sweet Potato Starch Phosphate Mo-noesters

摘要

Starch phosphate monoesters as excellent food additives were prepared with sweet potato starches by the wet process, in which sweet potato starches were esterified by disodium hydrogen phosphate(Na_2HPO4) and sodium dihydrogen phosphate(NaH_2PO4). The regression equation describing the relation between degree of substitution(DS) and different preparation conditions was obtained by using the five-factor quadratic regression orthogonal rotary method. With respect to its significant influence on sensory and quality of food products, the retrogradation of starch phosphate monoesters was investigated in detail. The results showed that the retrogradation of the esterized starches weakened in comparison with that of raw sweet potato starches, and their paste clarity and freeze-thaw stability improved. Possible explanation was that the esterification affects the crystalline regions of starches. The experiments also showed that the retrogradation of starch phosphate monoesters would increase when they were dispersed into sodium chloride solution, while it decreased in sucrose solution.