Most of the modified starches obtained through appropriate modification treatment have high paste transparency, low gelatinization temperature, high starch paste viscosity and good stability, small retrogradation, excellent film-forming properties, strong antifreeze performance, and acid, alkali and resistance. With many excellent properties such as strong mechanical properties, it can be widely used in food, feed, medicine, papermaking, textile, daily chemical and petroleum industries. The application characteristics of modified starch in food can be summarized as
Thickening Stabilization
When raw starch is stirred at high temperature and high speed, shear force generated by pump and pipeline transportation or low pH environment, starch molecules are easy to depolymerize, which reduces the viscosity of the paste and loses the thickening effect. The original starch paste is easy to age and retrograde, and the freeze-thaw stability is poor, which makes the product quality unstable and affects the shelf life of the product. Modified starch molecules contain many hydrophilic groups such as alcoholic hydroxyl groups or carboxyl groups, which can undergo hydration with water. The introduction of groups such as hydroxypropyl, carboxymethyl, phosphate and acetate weakens the hydrogen bond between the original starch molecules and enhances the hydration. Therefore, most modified starches can swell in water or even cold water and form a uniform and transparent starch. Paste liquid, paste liquid has high viscosity and good stability, so it has good thickening performance. It is also because the introduction of the above-mentioned functional groups hinders the condensation and dehydration of hydrogen bonds between starch molecules, so that it does not retrograde during room temperature and low temperature storage, and can avoid food retrogradation, thereby improving the stability of food during room temperature and low temperature storage. In addition, the introduction of acid groups and the strong chemical bond association make the modified starch maintain high viscosity stability under the conditions of high temperature, shear force and low pH value. For example, when producing dried noodles, adding wheat starch phosphate can better combine gluten and starch, and starch and starch, forming a dough with fine texture and good viscoelasticity, and improving product quality. After adding wheat starch phosphate to cassava vermicelli, it can increase the toughness and resistance of vermicelli, improve the yield of finished products, and the color is brightened and brightened, the taste is smooth and has a bite, it is boilable and non-sticky, and it does not mix soup after cooling. After cooling, it is placed for 10? ?h still does not stick. In addition, starch phosphate is used in ham sausage and other foods to enhance the freeze-thaw stability, so that the ham sausage can also be analyzed without water when it is refrigerated at low temperature.