Cross-linking of corn starch with phosphorus oxychloride under ultra high pressure

摘要

To investigate the effect of UHP treatment on the cross-linking reaction, normal corn starch was subjected to UHP-assisted reaction with a single addition level of POCl_3, at varied pressure levels ranging from 0.1 to 400 MPa. Swelling power, gelatinization, and pasting properties were assessed for all native and cross-linked starches. UHP-assisted reaction achieved a 12.5% level of conventional reaction time. UHP-assisted POCl_3 starch derivatives, reacted at 100-400 MPa, exhibited reduced swelling powers and gelatinization properties relative to that at 0.1 MPa, though both attributes did not possess any tendency depending on pressure levels. UHP-assisted POCl_3 reaction generated pasting viscosity profiles similar to those observed for conventional cross-linked starches. Pasting viscosity profiles were significantly different among various UHP treatments, though no trends were present. At 400 MPa, the UHP-assisted POCl_3 starch derivative revealed pasting viscosity profiles most similar to those of the conventional POCl_3 starch derivative.