Untersuchungen über die Herstellung von Phosphorsäureestern der Stärke. 1. Mitteilung. Einfluß der Phosphatzugabe und der Hitzebehandlungszeit auf den Phosphatgehalt und das rheologische Verhalten

Abstract

Studies on the Preparation of Phosphoric Acid Esters of Starch. Part 1. Influence of Addition of Phosphate and Time of Heat Treatment on Phosphate Content and Rheological Behaviour. The influence of the addition of phosphate and time of heat treatment on phosphate content and rheological behaviour of the treated maize starch have been studied. Addition of phosphate was made into a starch‐water suspension. Heat treatment was applied after fine‐milling at 120°C. Addition of phosphate as well as time of heat treatment were found to impart significant changes to the phosphate content (α = 5%). Regarding the results of correlation and regression analysis a close linear compendency was found to exist between time of heat treatment at a given addition of phosphate and the phosphate content of the final product. Furthermore, data of the regression analysis showed that the esterification becomes linear 14.6 times faster with an increase of the addition of phosphate from 1 gr. to 20 gr. per 100 gr. starch. With respect to rheological behaviour, a sufficiently certified influence (α = 5%) could only be proved for the addition of phosphate. From the increase of addition of phosphate resulted an increase of viscosity of about 800 Brabender units with both maximum and final viscosity. Gel stability as well as gelatinization temperature were only subject to minor changes.