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Citation: ZHENG Gui-Fu, XU Zhen-Xiang, ZHOU Bin, QIN Zhi-Chun, CHEN Xi-Wu. Property of Phosphoric Ester of Potato Starch[J]. Chinese Journal of Applied Chemistry, ;2002, 19(11): 1080-1083. shu

Property of Phosphoric Ester of Potato Starch

1.
Chemical College, Nanjing University of Science and Technology, Nanjing 210094

Corresponding author: XU Zhen-Xiang,
Received Date: 17 March 2002
Available Online: 15 July 2002

The phosphoric ester of potato starch(PEPS) has been compared with corn starch and potato starch in viscosity, paste stability in hot and cold conditions, and paste gel strength in the presence of electrolyte(NaCl) and non-electrolyte(sucrose). The results indicate the PEPS paste is more stable than corn starch and potato starch pastes. The presence of electrolyte(NaCl) and non-electrolyte(sucrose) scarcely affects the stability of the paste, moreover, the PEPS paste has a greater gel strength and anti-freezing property, particularly under acid condition.
- potato,
- starch,
- phosphoric ester
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