Study on the Characterization of Cross-Linked Cassava Starch Prepared by Microwave Radiation

Abstract:

In this article,cassava starch was cross-linked by crosslinking agent sodium tripolyphosphate in the microwave oven. The effect of microwave time on the cross-linking degree and morphology of cross-linked starch were investigated. The results show that with the increase of microwave processing time, the degree of crosslinking of starch increases.Phosphate ester group is formed on the starch molecular chains and the structure of cross-linked starch becomes amorphous by microwave irradiation .

• Periodical: Advanced Materials Research (Volumes 821-822)
• Pages: 1051-1054
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.821-822.1051
• Online since: September 2013
• Authors: Ke Xi Zhang, Zhu Zheng, Xiao Feng Zhang, Xiao Hong Wang
• Keywords: Cassava Starch, Crosslinked Starch, Microwave, Sodium Trimetaphosphate

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