E.K. Koptelova, E.I. Tkachenko, N.D. Lukin
All-Russia Research Institute for starch products, Moscow region, Kraskovo
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Summary. Modified starches are widely used in food industry as thickeners and stabilizers for different products. A great demand is for phosphate starches, stable to different physical and chemical actions, changes of temperature, freezing and thawing. Artificial insertion of some amount of phosphate groups into starch macromolecules causes serious changes in its structure and properties. Usually different salts of phosphorous acid: orto-, pyro- and metaphosphates are used for modification. At All-Russian Research Institute for Starch Products the studies of phosphating of different starches: corn, wheat, amylopectin and potato were carried out to investigate its cross-linking process. Salts of trimeta- and hexametaphosphorous acids were used for this study. Their consumption was from 0.05 to 3…4 % of the weight of starch. The relations of organoleptic and rheological properties of obtained cross-linked starches from different and their differences were determined. Formation of cross links results in increasing in water binding ability and stability of starch pastes at storage, temperature drop and increasing of acidity, which is extremely important for stabilization of food products. On the basis of obtained data the parameters for technological flowsheets to produce phosphate cross-linked potato and corn starches were developed. They can be used at development of technological flowsheets to produce swell, “cold-soluble” starches, used for thickening of products in dry state, without precooking. Organization of production of modified cross-linked starches at domestic enterprises will make it possible to decrease import of analogue products into Russian Federation.
Keywords: rheologymodified starches, cross-linked starch, distarchphosphate, sodium trimetaphosphate, sodium hexametaphosphate, cross links, paster viscosity, technological flowsheet, import substitution.