Research of the Process of Receiving Amylopectin Phosphatic Starch

Abstract

Increase in the production of the modified starches, expansion of their range based on the use of cereal and tuber starches, increase in import substitution are urgent tasks for starch syrup branch. One of the main trends for increasing in import substitution of modified starches is development and introduction at the enterprises of branch of new technologies for production of phosphatic starch having the increased viscosity and stability of starch pastes at mechanical influence. The influence of various technology factors on the change of physical and chemical properties of native amylopectin starch while its extrusion treatment at the presence of ether forming reagents is investigated. Threepolyphosphate and hexametaphosphate of sodium were usedas the reagents. It was studied the influence of reagents consumption, temperature of starch treatment, frequency of screw rotation on physical and chemical properties of amylopectin phosphatic starch. It was defined that the samples of amylopectin phosphatic starch received at 160 … 170°C and with the usage of the two reagents, i.e. threepolyphosphate and hexametaphosphate of sodium had the highest dynamic viscosity and water connecting ability. The consumption of each reagent was 1,0% to the dry solids mass of the starch. It was studied the influence of frequency of screw rotation on properties of amylopectin phosphatic starch. The optimum rotation frequency of screws for receiving a high-quality product is recommended. It is shown that dispersions of amylopectin phosphatic starch are steady against mechanical effects (blending). The researching results are a basis for development of normative documentation and introduction of technology at the starch syrup plantsto increase domestic modified starches production, widen their range and bring down the import.