Optimization of Preparation of Sweet Potato Starch Phosphates of High Paste Stability by Response Surface Methodology

Abstract:

The preparation of sweet potato starch phosphates which possess height stable paste was optimized in this study. A central composite design of response surface methodology involving phosphate (sodium dihydrogen phosphate and disodium hydrogen phosphate) concentration, the ratio of sodium dihydrogen phosphate and disodium hydrogen phosphate, phosphorylation temperature and urea concentration was used, and second-order model for paste stability was employed to generate the response surface. The optimum condition for preparation of sweet potato starch phosphates was as follows: phosphate concentration 4.89%, the ratio of sodium dihydrogen phosphate and disodium hydrogen 0.50, phosphorylation temperature 143°C, urea concentration 2.0%. The predicted value for paste stability of sweet potato starch phosphates at the optimum condition was 0.5721. Experimental verification gave values of 0.5708±0.0003.

• Periodical: Advanced Materials Research (Volumes 236-238)
• Pages: 2340-2343
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.236-238.2340
• Online since: May 2011
• Authors: Guang Lei Li, Fei Lu, Su Juan Du, Jie Zeng
• Keywords: Paste Stability, Response Surface Method (RSM), Sweet Potato Starch Phosphates

References

[1] S.Lim and P.A. Seib: Cereal Chemistry. Vol. 70 (1993), p.137

[2] M.Z. Sitohy, S.M. Labib, S.S.El-Saadany and Ramadan: Starch/Stake. Vol. 52(2000), p.95

[3] N. A. Landerito and Y-J Wang: Cereal Chemistry. Vol. 82 (2005), p.264

[4] L. Passauer, H. Bender and S. Fischer: Carbohydrate Polymers Vol.82 (2010),p.809–814

DOI: 10.1016/j.carbpol.2010.05.050

[5] I.Y.S. Rustom, M.H. Lopez-Leiva and B. M. Nair: J Food Sci. Vol. 56 (1991), p.1660

[5] K.S. Sandhu, N.Singh and N. S. Malhi: Food Chemistry. Vol. 89 (2005), p.541

[7] R. L. Shogren: Carbohydrate Polymers Vol.76 (2009), p.639–644