In situ kinetic study of solid‐state crosslinking of potato starch

This work studies the solid‐state modification of potato starch using sodium trimetaphosphate (STMP) at elevated temperature (120°C). Kinetics for the reaction was investigated using an in situ technique based on attenuated total reflectance infrared spectroscopy for monitoring the extent of crosslinking. For tested STMP concentrations between 1.6 and 20% (w/w, dry starch basis), the degree of substitution varied between 0.015 and 0.106 mol …