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

08:00 EDT 15th April 2013 | 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.


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


PubMed Articles [27910 Associated PubMed Articles listed on BioPortfolio]

Effect of the addition order and amylose content on mechanical, barrier and structural properties of films made with starch and montmorillonite.

This study considered the effect of amylose content (30% and 70%), montmorillonite (MMT) fraction (5 and 15%) and preparation method on mechanical and barrier properties of starch/clay nanocomposites ...

Effect of Citric Acid Concentration and Hydrolysis Time on Physicochemical Properties of Sweet Potato Starches.

Physicochemical properties of citric acid treated sweet potato starches were investigated in the present study. Sweet potato starch was hydrolyzed using citric acid with different concentrations (1 an...

Effect of the incorporation of antimicrobial/antioxidant proteins on the properties of potato starch films.

Glycerol plasticized potato starch films containing bioactive proteins (lactoferrin (LF) and/or lysozyme (LZ), at 0.1 and 0.2 ratio with respect to starch) were obtained by casting method and characte...

Quality of shrimp analogue product as affected by addition of modified potato starch.

The present study was aimed to investigate the effects of addition of modified potato starch on the biochemical and textural properties of shrimp analogue/imitation shrimp, a popular value-added produ...

Pasting, textural and thermal properties of resistant starch prepared from potato (Solanum tuberosum) starch using pullulanase enzyme.

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...

Clinical Trials [2932 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)


Relevant Topic

Latest News Clinical Trials Research Drugs Reports Corporate
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism ...

Searches Linking to this Article