2009•Unpublished venueRequires access

Study on Paste Properties of Cross-linked Carboxymethyl Starch from Sweet Potato

Chen Fuyu

Abstract

After carefully studied the paste properties of cross-linked carboxymethyl starch from sweet potato,the results show that the cross-linked carboxymethyl starch of sweet potato has fine freeze-thaw stability,high clarity,good thermostability,strong anti-biodegradation and anti-retrogradation characteristics,cane sugar lets paste viscosity of cross-linked carboxymethyl sweet potato starch slightly to rise,pH value and sodium chloride exhibit obvious effects on the paste viscosity.

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Available abstract

Key concepts: Carboxymethyl cellulose, Starch, Potato starch, Food science, Retrogradation (starch), Chemistry, Sugar, Viscosity