Optimization of Hydroxyropylation Conditions and Property of Acid-Modified Hydroxypropyl Pueraria Lobata Starch

Abstract

In order to improve the property of pueraria lobata starch, and enlarge application fields of pueraria lobata starch, this study involved in the optimization of determining parameters in hydroxyropylation conditions and the property of acid-modified hydroxypropyl pueraria lobata starch with low substitution degree (DS).Characterizations were carried out by analyzing the spectrum of the thermograms of differential scanning calorimetry (DSC) and thermal gravimetric analysis (TGA). The fludity was used for characterizing the degree of acid hydrolysis. The substitution degree was measured by the spectrophotometric method. The optimized hydroxyropylation conditions were as follows: reaction temperature 40°C, reaction time 18h, amount of sodium hydroxide 1.2%, amount of anhydrous sodium sulfate 12%, respectively. The properties such as the transparency, freeze-thaw stability, blue value, swelling power, retrogradation, acid and alkali resistance of acid-modified hydroxypropyl pueraria lobata starch were compared with those of pueraria lobata starch and acid-modified pueraria lobata starch. It was shown that acid hydrolysis and hydroxyropylation increased the decomposition temperature, but reduced the enthalpy value from the thermal analysis.