S. M. Butrim1, T. D. Bilʼdyukevich1, N. S. Butrim1, V. V. Litvyak2, L. B. Kuzina2, М. F. Nikitina2, L. G. Kuzmina2
1Research Institute for Physical Chemical Problems, Belarusian State University, ul. Leningradskaya, 14, Minsk, 220030, Respublika Belarus’
2All-Russian Research Institute of Starch and Processing of Starch-Containing Raw Materials, Lorkh Federal Research Center on Potato, ul. Lorkha, 23, pos. Kraskovo, Moskovskaya obl., 140051, Russian Federation
3Center for Security Studies, Russian Academy of Sciences, ul. Garibal’di, 21B, Moskva, 117335, Russian Federation
Abstract. The research aimed to develop a production process (optimal conditions) of distarch phosphates that, in terms of quality, correspond to the requirements of the international specification for food additive E 1412. Synthesis of distarch phosphates (DSPh) from waxy corn starch was carried out. According to the results of the kinetic curves analysis, starch phosphatisation proceeds quite quickly, and the maximum phosphorus content is reached after 3 hours. DSPh synthesised at a consumption of sodium trimetaphosphate (TMPhNa) of 12% and a reaction time of 1-24 h contain about 0.9-1.1% phosphorus (no more than 0.4% is required), the ash concentration varied within 4.31-5, 07% (no more than 2% is required) with a reaction efficiency of 2-30%. At a consumption of TMPhNa of 5% and a reaction time of 1-6 h, DSPh contains about 0.19-0.29% phosphorus and 0.29-0.70% ash with a reaction efficiency of 13-19%; consumption of TMPhNa 2.5% and reaction time 1-6 h – about 0.08-0.15% phosphorus and 0.18-0.27% ash with a reaction efficiency of 11-19%; consumption of TMPNa 1% and reaction time 1-6 h – about 0.04-0.06% phosphorus and 0.12-0.15% ash with a reaction efficiency of 13-20%. The high degree of cross-linking of the DSPh samples under consideration is confirmed by the fact that when brewed in hot water (90-95 °C), they, unlike native starch, do not form a paste, but remain in the form of a suspension. The reaction rate at a dose of TMPhNa up to 5% decreases, compared with the use of a dose of TMPhNa of 12% of the starch dry matter mass, as a result, even after 6 hours of the reaction, the phosphorus content continues to increase.
Keywords: waxy corn starch; phosphatisation; modification; properties.
Author Details: C. M. Butrim, Cand. Sc. (Chem.), leading research fellow; T. D. Bil’dyukevich, Cand. Sc. (Chem.), senior research fellow; N. S. Butrim, research fellow (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); V. V. Litvyak, D. Sc. (Tech.), Cand. Sc. (Chem.), leading research fellow; L. B. Kuzina, postgraduate student, research fellow; M. F. Nikitina, research fellow; L. G. Kuzmina, research fellow (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.).
For citation: Butrim CM, Bil’dyukevich TD, Butrim NS, at al. [Optimisation of production technology of cross-linked distarch phosphate from waxy corn starch] Dostizheniya nauki i tekhniki APK. 2021;36(6):94-8. Russian. doi: 10.53859/02352451_2021_36_6_94.