Study on Preparation of Cross-Linked Cassava Starch Octenyl Succinate by the Mothod of Extrusion and Structure Characterization

Abstract:

The preparation of cassava cross-linked starch octenyl succinate by the mothod of extrusion was studied in this manuscript.The effect of the content of sodium trimetaphosphate,sodium hydroxide,moisture,reaction temperature and screwing speed on the emulsifying capacity were carefully investigated by single factor experiment.The optimum conditions of cassava cross-linked starch octenyl succinate preparation were: 1.0 % sodium trimetaphosphate,0.6 % sodium hydroxide,moisture 35 %,barrel temperature 120 ℃,and screwing speed 110 r/min,the emulsifying capacity of the product reached at 58.56 %.Thc structure of the product was determined by means of Fourier transform infrared spectroscopy(FT-IR),scanning electron microscopy(SEM) and X-ray diffraction(XRD).