Study on preparation of potato cross-linked hydroxypropyl starch

Using laboratory homemade potato hydroxypropyl starch as raw material,sodium tripolyphosphate as a cross-linked agent,prepared potato cross-linked hydroxypropyl starch. The effect of the sodium tripolyphosphate dosage,pH value,reaction temperature,reaction time on the degree of cross-linked of potato cross-linked hydroxypropyl starch were examined. The results showed that one percent addition of sodium tripolyphosphate,pH value 11,the reaction temperature 35 ℃,reaction time 2 h,the degree of cross-linked starch was best. The performance results showed that the freeze-thaw stability of cross-linked hydroxypropyl starch pasting temperature,transparency had increased compared to the native starch.