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

09:59 EDT 20th September 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

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