Physicochemical characterisation of enzymatically hydrolysed derivatives of acetylated starch

Konował, Emilia; Lewandowicz, G.; Thanh-Blicharz, Joanna Le; Prochaska, Krystyna

doi:10.1016/j.carbpol.2011.09.021

Cited by 16 publications

(11 citation statements)

References 45 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…[54] Potato starch could make a strong interaction with guar gum. [55] Therefore, one might expect significant variability in the rheological parameters of C3. However, according the results of Table 3, only tanδ (10 Hz) is significantly higher in C3 as compared with C2 and other parameters did not show any significant difference.…”

Section: C2 C3mentioning

confidence: 99%

“…Hydrophobicity of modified potato starch and its adsorption on air/water interfaces have been previously studied by other researchers. [55,56] It has been reported that MS may stabilize air bubbles against aggregation and form a more steady texture, [57] while the presence of inulin usually results in the occlusion of air bubbles by forming a more expanded texture due to the interconnection of air cells. [16,58]…”

Section: Esem Micrographsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of inulin and galactooligosaccharides on particle size distribution and rheological properties of prebiotic ketchup

Mansouripour

Mizani

Rasouli

et al. 2016

International Journal of Food Properties

View full text Add to dashboard Cite

The aim of this study was to evaluate the effects of different combinations of long-chain inulin and short-chain galactooligosaccharides mixed with different hydrocolloids on the physical/rheological attributes of prebiotic ketchup. Novel prebiotic ketchup was produced in which modified starch, xanthan, and guar gum was incorporated. Results showed that modified starch negatively influenced the physical properties of prebiotic samples and the optimum condition was 7.5% long-chain inulin and 2.5% galactooligosaccharides along with 0.4 % xanthan and 0.18% guar gum. Under these conditions, smaller hysteresis loop area, higher values of the linear viscoelastic region, larger G 0 , η 0 in the creep test, and smaller sized suspended particles as compared to the other prebiotic samples were observed. In addition, galactooligosaccharides may interfere with the elastic behavior due to its high water solubility. Therefore, an appropriate amount (2.5%) of this ingredient may be used to produce a nutritive prebiotic ketchup with desirable textural properties. Environmental scanning electron microscopic images confirmed larger and inter-connected air bubbles entrapped into the semi-solid matrix of prebiotic sample produced under optimum condition. ARTICLE HISTORY

show abstract

Section: C2 C3mentioning

confidence: 99%

Section: Esem Micrographsmentioning

confidence: 99%

Effect of inulin and galactooligosaccharides on particle size distribution and rheological properties of prebiotic ketchup

Mansouripour

Mizani

Rasouli

et al. 2016

International Journal of Food Properties

View full text Add to dashboard Cite

show abstract

“…The improvement observed in oil absorption could be due to the modification of the structural arrangement of starches following the fixing of acetyl groups and hydrolysis of the native starch, respectively. In this context Konował et al (2012) showed that the enzymatically hydrolysed derivatives of acetylated potato starch induced a reduction in the surface/interfacial tension of both the air/water and toluene/water interfaces.…”

Section: Starch Samplementioning

confidence: 99%

Enzymatically hydrolysed, acetylated and dually modified corn starch: physico-chemical, rheological and nutritional properties and effects on cake quality

2015

View full text Add to dashboard Cite

Corn starch was treated by enzymatic hydrolysis with Aspergillus oryzae S2 α-amylase, acetylation with vinyl acetate, and dual modification. The dual modified starch displayed a higher substitution degree than the acetylated starch and lower reducing sugar content than the hydrolysed starch. The results revealed that the cooling viscosity and amylose content of those products decrease (P < 0.05). An increase in moisture, water, and oil absorption capacity was observed for the acetylated starch and, which was less pronounced for the enzymatically hydrolysed starch but more pronounced for the enzymatically hydrolysed acetylated product. The latter product underwent an increase in resistant starch content, which is induced by a rise in hydrolysis time to attain about 67 % after 1 h of reaction. The modified starch samples were added to cake formulations at 5 and 10 % concentrations on a wheat flour basis and compared to native starch. The results revealed that when applied at 5 % concentrations, the modified starches reduced the hardness, cohesion, adhesion and chewiness of baked cakes and enhanced their elasticity, volume, height, crust color, and appearance as compared to native starch. These effects were more pronounced for the cake incorporating the dually modified starch.

show abstract

“…The acetyl groups introduced into the starch chains confer emulsificant properties to the starch molecules and provide water resistance. Moreover, it was proved that a posterior hydrolysis of the modified starches show a higher surface activity and less viscosity than the modified starches themselves (Konował et al, 2012;Murúa-Pagola et al, 2009). Acetylated starches are used for manufacturing food products, biodegradable films and for controlled drug release (Singh and Nath, 2013).…”

Section: Introductionmentioning

confidence: 99%

Acetylation of normal and waxy maize starches as encapsulating agents for maize anthocyanins microencapsulation

García-Tejeda

Salinas-Moreno

Martı́nez-Bustos

2015

Food and Bioproducts Processing

View full text Add to dashboard Cite

Physicochemical characterisation of enzymatically hydrolysed derivatives of acetylated starch

Cited by 16 publications

References 45 publications

Effect of inulin and galactooligosaccharides on particle size distribution and rheological properties of prebiotic ketchup

Effect of inulin and galactooligosaccharides on particle size distribution and rheological properties of prebiotic ketchup

Enzymatically hydrolysed, acetylated and dually modified corn starch: physico-chemical, rheological and nutritional properties and effects on cake quality

Acetylation of normal and waxy maize starches as encapsulating agents for maize anthocyanins microencapsulation

Contact Info

Product

Resources

About