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Maize Starch

Maize Starch

CAS: 65996-63-6

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Maize Starch - Names and Identifiers

Name Maize Starch
Synonyms Maize Starch
MAIZE STARCH
Starch, thin-boiling
acid modified starch
Starch, acid-treated
Starch, acid-modified
CAS 65996-63-6
EINECS 613-863-9

Maize Starch - Physico-chemical Properties

Solubility Practically insoluble in cold water and in ethanol (96 per cent). The presence of granules with cracks or irregularities on the edge is exceptional.
Physical and Chemical PropertiesThe swelling degree of starch modified by phytic acid decreased, the freeze-thaw stability increased, the viscosity of the paste was small, and the stability was improved, phytic acid modified starch by chemical soaking has both cross-linking and esterification characteristics. Based on the safety of phytic acid to human body, phytic acid modified starch has the possibility to be used as thickener and stabilizer in food.
UseUse of phytic acid to try to use a number of phosphate functional groups can react with the structural characteristics of the hydroxyl group of starch, with sodium phytate as a modifier to modify starch, through the role of phytic acid and starch, the swelling and gelatinization properties of raw starch were improved.

Maize Starch - Preparation of starch modified by phytic acid

from Wanfang

Author:

Wang Haiying , li wu , Guo, Chen Ling

Abstract:

Starch was esterified by wet method and impregnation method with sodium phytate as modifier. Through orthogonal test, with the combined phosphorus content as the index, the optimum conditions of wet preparation of phytic acid modified starch were determined as follows: the amount of sodium phytate was 2%,pH 7, the concentration of starch milk was 30%, the reaction time was 9H, the reaction temperature was 50±5 °c. The optimum reaction parameters of phytic acid modified starch prepared by impregnation method were as follows: sodium phytate 2%,pH 7, reaction temperature 140~160 ℃, and reaction time 2H.

Key words:

phytic acid modified starch phosphorus content

DOI:

CNKI:SUN:SPKJ.0.2003-03-027

cited:

6

year:

2003

Last Update：2024-01-02 23:10:35

Maize Starch - Preparation of starch modified by phytic acid

from Wanfang

Author:

Wang Haiying , li wu , Guo, Chen Ling

Abstract:

Starch was esterified by wet method and impregnation method with sodium phytate as modifier. Through orthogonal test, with the combined phosphorus content as the index, the optimum conditions of wet preparation of phytic acid modified starch were determined as follows: the amount of sodium phytate was 2%,pH 7, the concentration of starch milk was 30%, the reaction time was 9H, the reaction temperature was 50±5 °c. The optimum reaction parameters of phytic acid modified starch prepared by impregnation method were as follows: sodium phytate 2%,pH 7, reaction temperature 140~160 ℃, and reaction time 2H.

Key words:

phytic acid modified starch phosphorus content

DOI:

CNKI:SUN:SPKJ.0.2003-03-027

cited:

6

year:

2003

Last Update：2023-08-16 22:09:50

Maize Starch - Basic research on preparation and application of starch modified by phytic acid

from Wanfang

Author:

Wang Haiying

Abstract:

starch is rich in resources and has been widely used in various industrial fields. With the development of industrial production technology, the properties of native starch have been difficult to apply to many fields, so it is necessary to modify starch, enable it to meet the requirements of the application. In this paper, starch was esterified with sodium phytate as modifier. The reaction mechanism and properties of phytic acid modified starch were studied by infrared spectroscopy, X-ray diffraction, scanning electron microscopy and viscometer, the basic application of modified starch was also discussed. The conclusions are as follows: 1. The results of orthogonal test showed that in the wet modification, the reaction parameters of the maximum degree of substitution were as follows: the amount of sodium phytate was 2%,pH7, the concentration of starch milk was 30%, the time was 9HR, and the temperature was 50±5 ℃. In the impregnation modification, the reaction parameters of the maximum degree of substitution were as follows: the amount of sodium phytate was 2%,pH was 7, the time was 2HR, and the temperature was 140 ℃ ~ 160 ℃. The dosage of sodium phytate and pH value were the main influencing factors. 2. The properties of acid-modified starch were studied. The results showed that the modified starch was phytic acid cross-linked starch, and the degree of cross-linking of modified starch by impregnation method was lower than that of wet modified starch. The stability of the modified starch paste is improved, and the coagulation is weak. Because of the high safety of phytic acid to human body, phytic acid modified starch is very suitable for food thickening agent and stabilizer. 3. When modified with sodium phytate, the reaction mainly occurred in the amorphous region of starch granules; The microscopic morphology of the modified starch granules remained unchanged, and the reaction occurred on the surface of the granules, the primary alcohol hydroxyl group of starch C_6 is easy to react with sodium phytate. 4. The best film forming conditions of phytic acid modified starch edible film are: glycerol 10%, sorbitol 5%, sodium carboxymethyl cellulose 3%: sodium phytate PVA starch film the best film forming conditions are: PVA 20%, glycerol 5%, polyethylene glycol 400 is 10%,40 ℃ ~ 50 ℃ dry. 5. The water resistance and moisture resistance of wet-process phytic acid modified starch were better than those of phytic acid modified starch and native starch. The addition of soybean and rapeseed protein and its hydrolysates reduced the swelling and increased the flexibility of the membrane. The addition of protein hydrolysate improved the flexibility of the membrane more obviously, but the strength decreased. The addition of rapeseed protein also decreased the water vapor permeability. Different types of proteins can affect the properties of the membrane.

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Key words:

phytic acid modified starch properties membrane starch protein blend

degree level:

MSc

degree year:

2001

DOI:

10.7666/d.Y406636

cited:

3

Last Update：2023-08-16 22:09:50

Maize Starch - Reference Information

EPA chemical information Information provided by: ofmpub.epa.gov (external link)
overview phytic acid modified starch belongs to modified starch and has a wide range of uses in the food industry. generally, starch paste as a food additive is required to be stable, resistant to high temperature and shear, freeze-thaw stability is good, and more importantly, food safety is good.
Uses There are studies trying to use the structural characteristics of multiple phosphoric acid functional groups of phytic acid to react with the hydroxyl group of starch, using sodium phytate as a modifier The starch is modified to improve the swelling and gelatinization properties of the original starch through the action of phytic acid and starch.
properties starch has decreased swelling degree, increased freeze-thaw stability, small paste viscosity and improved stability after phytic acid modification. wet phytic acid modified starch has obvious cross-linking characteristics, and impregnated phytic acid modified starch has both cross-linking esterification characteristics. based on the safety of phytic acid to human body, phytic acid modified starch has the possibility of being a thickener and stabilizer in food.
Last Update：2024-04-09 19:05:07
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Hefei TNJ Chemical Industry Co.,Ltd.
Product Name: Maize Starch Request for quotation
CAS: 65996-63-6
Tel: 0086-551-65418684
Email: sales@tnjchem.com
　　　　 info@tnjchem.com
Mobile: 0086 189 4982 3763
QQ: 2881500840 Click to send a QQ message
Wechat: 0086 189 4982 3763
WhatsApp: 0086 189 4982 3763
Product List: View Catalog
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Maize Starch
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