Abstract:The paste stability of potato starch modified by single or dual sodium trimetaphosphate and propylene oxide was investigated by Brabender viscographer. The initial temperatures of gelatinization and the value of viscosity peak of hydroxypropylated potato starch (HP) decreased but the related temperature for the viscosity peak increased. Furthermore, its breakdown strength and the freeze-thaw stability improved and the stability of paste viscosity showed little change. The beginning temperature of gelatinization of potato starch, dual-modified by propylene oxide and sodium trimetaphosphat, was decreased and both the breakdown strength and freeze-thaw stability were improved. However, no obvious improvement in its viscous stability was found as compared with that by single hydroxypropyl modification.
