Study on preparation of starch phosphates prepared by ultrasonic pretreatment

Cassava starch phosphate was prepared by ultrasonic pre-treated starch combining with traditional semi-dry process for the technical improvement.Effects of ultrasonic treatment time,power,dispersant and its concentration on degree of substitution(DS) and viscosity were investigated.The results indicated that starch phosphates could be obtained upon such treatment conditions as follow: 20% ethanol as dispersant,ultrasonic power at 300 W,pretreatment time of 2.5 min,DS of starch phosphate increased by 25% comparing with that of the products without ultrasonic pretreatment.As starch crystalline regions were destroyed,chains ruptured and the degree of polymerization and the viscosity of products decreased.