The Studies for Characteristics Influence of Substituted Phosphates Corn Starch Ester

Selected different substituted degrees corn starch phosphate ester,through experimental studied different substituted degrees phosphates starch on transparency,viscosity,coagulation,freeze-thaw stability,rheological properties of the influence,and analyzes the influencing factors.The results showed that the transparency,viscosity,coagulation,freeze-thaw stability,rheological properties of the corn starch phosphates improved obviously compared to raw starch,which the transparency and viscosity after starch gelatinization increased first and then decreased as the substituted degrees increases,the esterification reaction was not damaged starch granule structure,just increased the new group in the original molecular chain of starch.