Effect of preparation method on the properties of potato starch acetates with an equal degree of substitution.
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.
Department of Food Storage and Technology, Wrocław University of Environmental and Life Science, Chełmońskiego 37/41, 51 - 630 Wrocław, Poland.
This article was published in the following journal.
Name: Carbohydrate polymers
- PubMed Source: http://www.ncbi.nlm.nih.gov/pubmed/23544528
- DOI: http://dx.doi.org/10.1016/j.carbpol.2013.01.002
Calcium- and magnesium-fortified potato starches were prepared by immersion in various concentrations of CaCl2 and MgCl2 aqueous solutions, respectively. The pasting properties, i.e., peak viscosity a...
Pullulanase enzyme (40 U/g, 10 h) was used for enzymatic hydrolysis of potato starch which was autoclaved (121 °C/30 min), stored under refrigeration (4 °C/24 h) and lyophilized. Comparison of mo...
Starch acetates with varying degree of substitution (DS) were prepared by a novel solvent-free organocatalytic methodology. The acetylation protocol involved a non-toxic biobased α-hydroxycarboxylic ...
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...
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...
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...
This study tested the effects of resistant starch type 4 on blood sugar and hunger in young adults 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.
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...
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)