Acetylated adipate of retrograded starch as RS 3/4 type resistant starch

Effect of citric acid esterification conditions on the properties of the obtained resistant starch

“…The degree of esterification of native starch characterised by a compact granular structure was lower (by 22% on average) than that of retrograded starch with the porous structure. The susceptibility of retrograded starch to chemical modifications is determined by the method of its production (Kapelko et al ., ; Kapelko‐Żeberska et al ., ), which affects porosity of the resultant retrograded starch (Kapelko et al ., ). In the case of retrograded starch produced under the same conditions as in the presented experiment, a similar tendency may be observed during esterification of the two described forms of starch with acetic acid (Zięba et al ., ) or adipic acid (Zięba et al ., ).…”

“…Considering that it is important that these preparations be characterised, apart from significant resistance, by properties tailored to their potential applications. Common are methods that allow producing resistant starch with high solubility in water (Masłyk et al ., ; Shukri et al ., ), forming viscous pastas (Kapelko‐Żeberska et al ., ) or characterised by high thermal stability (Xie & Liu, ; Tharanathan, ). In recent years, authors of this manuscript have conducted investigations on chemically modified (acetylated, cross‐linking with adipic acid) retrograded potato starch.…”

Synthesis of porous starch xerogels modified with mercaptosuccinic acid to remove hazardous gardenia yellow

“…Starch was one of the natural polysaccharides functioning as an important energy source for humans. The native and unmodified starch had little industrial applicability [24]. Therefore, appropriate modifications seem to be an urgent task to obtain starch with extensive applications.…”

Selected Rheological Properties of RS3/4 Type Resistant Starch

“…Starch preparations were produced following the method described in our previous manuscript [Kapelko-Żeberska et al, 2015]. Starch retrogradation was accomplished through the freezing of a starch paste with the concentration of 10 g/100 g at a temperature of -20°C for 3 days, followed by its defrosting at a temperature of 20°C for 2 days.…”

“…In our previous work, we analyzed how changes in the degree of substitution of acetylated adipate of retrograded starch (RS ¾ type resistant starch) may affect -in a wide range -the resistance (up to ca. 70%) and pasting characteristics of the modifi ed preparations [Kapelko-Żeberska et al, 2015]. The objective of this study was, in turn, to determine the effect of the degree of acetylation and crosslinking with adipic acid of retrograded potato starch on its selected traits and on rheological properties of the prepared pastes and gels.…”