Advertisement
Advertise here Publish your press releases here Sponsor BioPortfolio
Follow us on Twitter Sign up for daily news and research emails Contributors wanted

Effect of preparation method on the properties of potato starch acetates with an equal degree of substitution.

03:03 EDT 30th July 2014 | BioPortfolio

Summary of "Effect of preparation method on the properties of potato starch acetates with an equal degree of substitution."

Acetylated retrograded starch is one of the forms of resistant starch (RS3/4). Apart from the known resistance to amylolysis, it is characterized by the capability to form viscous pastes. Properties of this type of acetates are mainly determined by the degree of substitution and raw material used for esterification. The objective of this study was to produce starch acetates with a degree of substitution DS=0.1 from native potato starch and retrograded potato starch, and to compare selected properties of the resultant preparations. Retrograded starch was produced by freezing pastes with concentrations of 1, 4, 10, 18 or 30g/100g. Starch acetates with a degree of substitution DS∼0.1 were produced from native or retrograded starch through acetylation with various doses of acetic acid anhydride (6.5-26.0cm(3)/100g of starch). The preparations produced were characterized by various properties. A positive correlation was observed between resistance to amylolysis and the number of acetyl groups at C2 and C3 the produced starch acetates.

Affiliation

Department of Food Storage and Technology, Wrocław University of Environmental and Life Science, Chełmońskiego 37/41, 51 - 630 Wrocław, Poland.

Journal Details

This article was published in the following journal.

Name: Carbohydrate polymers
ISSN: 1879-1344
Pages: 193-8

Links

PubMed Articles [24822 Associated PubMed Articles listed on BioPortfolio]

Effects of amino acids on the physiochemical properties of potato starch.

The objective of this study was to evaluate effects of different amino acid additives (phenylalanine (Phe), methionine (Met), lysine (Lys), arginine (Arg), aspartic acid (Asp) and glutamic acid (Glu))...

Effect of enzyme concentration, addition of water and incubation time on increase in yield of starch from potato.

Enzymatic treatment process for starch extraction from potato was investigated using cellulase enzyme and compared with conventional process. The effects of three parameters, cellulase enzyme concentr...

Effect of Acid Hydrolysis on Starch Structure and Functionality: A Review.

Abstract Acid hydrolysis is an important chemical modification that can significantly change the structural and functional properties of starch without disrupting its granular morphology. A deep under...

Preparation of cold water-soluble potato starch and its characterization.

Alcoholic-alkaline treatment of starch results in granular cold water-soluble starch. The nature of structural alterations occurred in starch due to the treatment is however relatively vague. Potato s...

Production and Biochemical Characterization of a High Maltotetraose (G4) Producing Amylase from Pseudomonas stutzeri AS22.

Amylase production and biochemical characterization of the crude enzyme preparation from Pseudomonas stutzeri AS22 were evaluated. The highest α -amylase production was achieved after 24 hours of inc...

Clinical Trials [2363 Associated Clinical Trials listed on BioPortfolio]

Long Time Metabolic Changes Induced by Genetically Modified Potatoes

In this study the effects of genetically modified potatoes on the human metabolism will be observed. Healthy volunteers receive for one week muffins, produced with starch from a geneticall...

Effect of Resistant Starch Type 4 on Glycemia and Insulin Sensitivity in Young Adults

This study tested the effects of resistant starch type 4 on blood sugar and hunger in young adults with Type 2 diabetes.

Resistant Starch on Glucose and Insulin Sensitivity in Individuals With Type 2 Diabetes

This study will test the effects of resistant starch type 4 on blood sugar and hunger in adults with Type 2 diabetes.

Effects of Hi-maize Resistant Starch on Insulin Sensitivity

The purpose of this study is to determine the effects of a dietary fiber, resistant starch, on insulin sensitivity. Low insulin sensitivity is a risk factor for some diseases including ty...

Digestibility of Selected Resistant Starches in Humans

Dietary fiber is a type of carbohydrate which is not digested in the human small intestine. Whole grains are a source of dietary fiber that are used to promote health; however, using whole...

Medical and Biotech [MESH] Definitions

Method of tissue preparation in which the tissue specimen is frozen and then dehydrated at low temperature in a high vacuum. This method is also used for dehydrating pharmaceutical and food products.

Electrophoresis in which a starch gel (a mixture of amylose and amylopectin) is used as the diffusion medium.

An effect usually, but not necessarily, beneficial that is attributable to an expectation that the regimen will have an effect, i.e., the effect is due to the power of suggestion.

Homogeneous liquid preparations that contain one or more chemical substances dissolved, i.e., molecularly dispersed, in a suitable solvent or mixture of mutually miscible solvents. For reasons of their ingredients, method of preparation, or use, they do not fall into another group of products.

The study of the structure, preparation, properties, and reactions of carbon compounds. (McGraw-Hill Dictionary of Scientific and Technical Terms, 6th ed)

Search BioPortfolio:
Advertisement
Advertisement

Searches Linking to this Article