Modification of Starches with Different Amylose/Amylopectin Ratios Using the Dual Approach with Hydroxypropylation and Subsequent Acid‐Thinning: II. Impacts on Gelatinization and Solution Properties

Ulbrich, M.; Flöter, Eckhard

doi:10.1002/star.202000145

Cited by 5 publications

(1 citation statement)

References 35 publications

(45 reference statements)

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“…The thermal gelatinization properties of the native granular PS, the BLA, and EH samples were examined using DSC (DSC 204 F1 Phoenix equipped with an intercooler, Netzsch, Selb, Germany). [23] The starch powder was weighted in an aluminum pan, water was added (4-7 mg starch, about 20-35 μL water, ratio of about 1:5) and the crucible hermetically sealed before measurement. The scanning conditions were as follows: the initial temperature was kept at 20 °C for 2 min (isothermal segment), ramped to 100 °C at a heating rate of 10 K•min −1 (non-isothermal segment, heating), maintained at 100 °C for 2 min (isothermal segment), and then cooled to 20 °C with a rate of 40 K•min −1 (non-isothermal segment, cooling).…”

Section: Dscmentioning

confidence: 99%

Specific Modification of Granular Potato Starch by Means of Partial Debranching Using Pullulanase

Ulbrich,

Bültena,

Braun

et al. 2023

Starch Stärke

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Native potato starch (PS‐N) is enzymatically modified in the granular state using pullulanase (PUL) for the purpose of a specific partial molecular degradation of the polymers. The PUL compound is added to the aqueous starch suspension (40%, w/w) and processed. The process parameters are varied systematically (enzyme dosage [ENZ] 4/20 mL; pH of the suspension [pH 4.7/7.3]; hydrolysis temperature [TEMP] 40/50 °C, and hydrolysis duration [TIME] 20/120 min) and a new‐developed heat‐induced enzyme inactivation approach (storage of the partially dewatered moist starch for 120 min at 100 °C) is intended to terminate the hydrolysis. Morphological (LM, SEM, and CLSM) and thermal characterization (DSC) of the starch products indicate a partial damage of the granules and a partial loss of the semicrystalline structure owing to the heat treatment, which is confirmed by XRD. The molecular properties (SEC‐MALS‐DRI) are mainly controlled by the factors ENZ, pH, and TEMP, but the intended degradation of the amylopectin (AP) by cleavage of the α‐1,6‐linkages (debranching) is accompanied by a molecular degradation of the amylose (AM) fraction. However, both specificity of the hydrolysis and achievable gel strength are remarkably improved compared to acid‐thinned products.

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Section: Dscmentioning

confidence: 99%

Specific Modification of Granular Potato Starch by Means of Partial Debranching Using Pullulanase

Ulbrich,

Bültena,

Braun

et al. 2023

Starch Stärke

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Modification of Starches with Different Amylose/Amylopectin Ratios Using the Dual Approach with Hydroxypropylation and Subsequent Acid Thinning—III: Impacts on Gel Characteristics

Ulbrich

Flöter

2020

Starch Stärke

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Starches with different amylose (AM)/amylopectin (AP) ratios (waxy potato: WxPS, regular potato: PS, high AM corn: HACS) are subjected to hydroxypropylation (HP, two levels) and subsequent acid‐thinning (AT) to produce dual modified samples. Pastes of the starch samples (native; single modification: HP and AT, respectively; dual modification) are prepared by pressure cooking to two different starch concentrations (C) (6% and 9% w/w) and systematically investigated especially in terms of light transmittance (T) and specific gel characteristics after long‐term cold storage (168 h at 5.5 ± 1.5 °C). The data are evaluated statistically (i.a. analysis of variance, ANOVA) and significant effects are identified. Indeed, the gel strength correlates positively with the AM content of the starch and C, but the HP eliminates the ability of the starch to gel in most cases. The improved Tgel due to HP is accompanied by extensive loss of mechanical strength in most cases, which is not compensated by the partial molecular degradation via AT. Hence, a synergistic effect of both modifications is not revealed. The synergistic implementation of a starch with the desired properties by preparing mixtures is not revealed during the present examinations.

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High Amylose Corn Starch Gels – A Molecular Investigation of the Network Constituting Polymers

2022

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The relationship between microstructural features and mechanical strength of aqueous starch gels is investigated. The gels are prepared by systematic variation of the factors starch type (high amylose [AM] corn starches [HACS] having about 50 and 70% w/w AM; HACS‐50/‐70), starch concentration (6 and 9% w/w) and storage time (1 and 14 days). The gel matrices are separated by means of a centrifugation method, and two phases are obtained account for the dissolved starch (liquid phase) and the network constituting starch (swollen phase). Subsequently, the latter starch fraction is partially digested using two amylases (AMY) and in combination with pullulanase (PUL) [α‐AMY, α‐AMY‐PUL, β‐AMY, β‐AMY‐PUL], too. The starch samples (dissolved and network constituting) and the degradation products (polysaccharides after partial enzymatic hydrolysis) are characterized molecularly by means of size exclusion chromatography (SEC)‐techniques, and amounts and molecular properties of specific fractions and molecule segments, respectively, are determined. A clear correlation between the specific involvement and contribution of the starch polymers (e.g., absolute amount, state, function) in the gel network and the mechanical gel strength is found. Particularly, the starch's AM content and the polymer concentration of the gel are evident as controlling factors in developing the gel's firmness.

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Modification of Starches with Different Amylose/Amylopectin Ratios Using the Dual Approach with Hydroxypropylation and Subsequent Acid‐Thinning: II. Impacts on Gelatinization and Solution Properties

Cited by 5 publications

References 35 publications

Specific Modification of Granular Potato Starch by Means of Partial Debranching Using Pullulanase

Specific Modification of Granular Potato Starch by Means of Partial Debranching Using Pullulanase

Modification of Starches with Different Amylose/Amylopectin Ratios Using the Dual Approach with Hydroxypropylation and Subsequent Acid Thinning—III: Impacts on Gel Characteristics

High Amylose Corn Starch Gels – A Molecular Investigation of the Network Constituting Polymers

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