Physicochemical indexes and related data of starch in different industrial grades
project
corn starch
wheat starch
Cassava starch
Potato starch
Note
Moisture (%, m/m) ≤
14.0
14.0
15.0
20.0
Acidity ml ≤
18.0
25.0
18.0
15.0
Neutralize the volume of 0.1g/L NaOH solution in 100g of dry starch
Ash content (%, m/m) (dry basis) ≤
0.15
0.30
0.30
0.4
Protein (%, m/m) ≤
0.50
0.40
0.20
0.20
Fineness (100 mesh pass rate) (%, m/m)
99.5
99.5
99.5
99.5
Fat (%, m/m) (dry basis) ≤
0.15
0.10
Very low
Very low
Class/(unit/cm2) ≤
1.2
4.0
5.0
6.0
Gelatinization temperature range/°C (temperature at which birefringence is lost)
Start
62.0
59.0
52.0
65.0
midpoint
67.0
62.5
59.0
71.0
end
70.0
64.0
64.0
77
Solubility 1% at 95°C
25
41
48
82
Tensile force 1% at 95°C
twenty four
twenty one
71
71
Starch film and starch paste properties
Paste stickiness
medium
medium
high
high
Cold and thick
short,
Do not freeze
short
long,
Easy to set
Long, silk
transparency
low
low
high
high
Film strength
low
low
high
high
Flexibility
low
low
high
high
Gel degree
Strong
Strong
Very weak
Very weak
Adhesive quality and starch quality and dosage are very important. The variety, fineness, protein and fat content of starch all affect its performance. If the content of protein and fat in starch is too high, the fineness is less than 98 mesh (100 mesh sieve rate), even if the production of high degree of oxidation, the viscosity of only 20 seconds when the output (coating a 4 cup viscometer measurement ) But after about a week, the adhesive will naturally thicken, lose its fluidity and become jelly-like
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