Effect of Oligosaccharides on Properties of Phosphate Ester Sweet Potato Starch

To add oligosaccharide of different types and different quantities in phosphate ester sweet potato starch for determining starch viscosity and iodine blue value variation, the result showed that adding different types and different quantities oligosaccharide has big influence on viscosity and iodine blue value of phosphate ester sweet potato starch. When the adding quantity of fructo-oligosaccharides was 0.3 g / 2 g, the stability of starch was the best, and hard to age; with the increasing of oligosaccharide adding quantity, starch iodine blue value decreased, and reached its minimum value when the adding quantity of maltose is 0.5 g / 2 g.