Optimization of raw material properties of natural starch by food glue based on dry heat method

Starch is a versatile food component with several industrial applications. Its chemically altered derivatives provide wide range of high-tech applications in the and non-food markets. Altered starches are intended to compensate for one or more native starches' drawbacks, such as decrease viscosity hardening ability during processing preservation, especially at low pH, syneresis, retrogradation properties, so on. Some most frequent modifications used create starch include cross-linking, dextrinization, hydroxy alkylation, esterification, oxidation. The effect amount modified starch, glycerol, drying temperature on film performance dry heat lotus seed were studied. indexes optimized by response surface analysis weighted evaluation function method. optimal forming conditions was obtained follows: 3.53%, glycerol 1.51%, 80 °C. This research result will theoretical guidance production heat-modified edible film.