2002•Chinese Journal of Applied ChemistryRequires access

Property of Phosphoric Ester of Potato Starch

Zheng Gui

Abstract

The phosphoric ester of potato starch(PEPS) has been compared with corn starch and potato starch in viscosity, paste stability in hot and cold conditions, and paste gel strength in the presence of electrolyte(NaCl) and non-electrolyte( sucrose). The results indicate the PEPS paste is more stable than corn starch and potato starch pastes. The presence of electrolyte(NaCl) and non- electrolyte( sucrose) scarcely affects the stability of the paste, moreover, the PEPS paste has a greater gel strength and anti-freezing property, particularly under acid condition.

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Key concepts: Chemistry, Potato starch, Electrolyte, Starch, Sucrose, Phosphoric acid, Food science, Corn starch