Effect of Citric Acid and NaCl on The Pasting Properties of Waxy Maize Starch Modification

Abstract:

The pasting viscosities of waxy maize starch（WMS），hydroxypropylated starch（HPS），crosslinked starch（CLS）and crosslinked hydroxypropylated starch（CL-HP） were determined with the rapid viscosity analyzer（RVA）. The effec to fdifferent concentrations ofstarches，NaCl and citric acid on pasting properties were studied.The results indicated that Starches concentrations and sodium chloride have greater impacted on peak viscosity，final viscosity and setback of CLS and CL-HP，while citric acid has greater impacted on the peak viscosity，the final viscosity and breakdown values of WMS and HPS. The peak viscosity，the final viscosity，break down and set back of all starches increased with starch concentrations increased from 3% to 7%，at the same time，the pasting temperature decreased. The peak viscosity，breakdown and finalviscosity of starches decreased with NaCl concentration up to 25%，the pasting temperature increased at 10% NaCl concentration and then decreased with NaCl concentration up to 25%. With citric acid concentration from 0.01% to 0.1%，the final viscosity and setback of starches decreased，the breakdown increased，and the pasting temperature unchanged.