Properties of retrograded and acetylated starch produced via starch extrusion or starch hydrolysis with pullulanase

Kapelko, M.; Zięba, Tomasz; Gryszkin, Artur; Styczyńska, Marzena; Wilczak, Aleksandra

doi:10.1016/j.carbpol.2013.04.079

Cited by 22 publications

(13 citation statements)

References 14 publications

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“…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 ., ).…”

Section: Discussion Of Resultsmentioning

confidence: 99%

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

Kapelko‐Żeberska

Zięba

Pietrzak

et al. 2016

Int J of Food Sci Tech

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This study was aimed at comparing selected properties of starch citrate obtained from native or retrogrades of potato starch at various temperatures (100, 130 or 160°C) and at various doses of reactant (10, 20 or 40 g per 100 g). Higher susceptibility to esterification was demonstrated for retrograded starch, whereas the degree of esterification of the produced esters varied considerably (1.4 to 10.0 g per 100 g preparation) and was increasing along with increasing roasting temperature and dose of citric acid. The process of pasting occurred only in the esters obtained at a temperature of 100°C, which resulted in a significant decrease in swelling power and solubility in water of the citrates produced at higher temperatures. The resultant starch citrates were characterised by significant resistance to amylolysis (ranging from 22 to 100 g per 100 g). There was observed an increase in starch resistance along with the increase in the acid dose and roasting temperature. All analysed properties of starch citrates were not correlated with the degree of esterification, but appeared to depend on the roasting, which may point to a significant effect of this factor on the mechanism of starch cross-linking with citric acid.

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Section: Discussion Of Resultsmentioning

confidence: 99%

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

Kapelko‐Żeberska

Zięba

Pietrzak

et al. 2016

Int J of Food Sci Tech

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“…Preparation was made according to the method described by Kapelko et al [ 41 ]. Retrograded and acetylated starch with degree of substitution 0.11 was used for the research.…”

Section: Methodsmentioning

confidence: 99%

“…It was also used in the dairy industry for fat substitution in low fat or imitation cheese products and yoghurt [ 31 , 39 , 40 ]. The new preparation of resistant retrograded and acetylated starch, obtained by Kapelko et al [ 41 ] is characterized by higher water solubility and swelling power and lower susceptibility to amyloglucosidase in comparison to the non-acetylated preparations. Therefore, it may be considered as a functional ingredient in yoghurt.…”

Section: Introductionmentioning

confidence: 99%

Effect of Two Combined Functional Additives on Yoghurt Properties

Szołtysik

Kucharska

Dąbrowska

et al. 2021

Foods

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The aim of the research was the analysis of yoghurts enriched with blue honeysuckle berries dry polyphenolic extract and new preparation of resistant starch. The additives were introduced individually at concentration 0.1% (w/v) and in mixture at final concentration of 0.1 and 0.2% of both components. Yogurt microflora, pH, and its physicochemical and antioxidant properties were examined over 14 days of storage under refrigerated conditions. Studies showed that both substances can be successfully used in yoghurt production. Yoghurt microflora es. S. thermophilus and Lb. delbrueckii subsp. bulgaricus counts appeared to be higher in samples supplemented with these additives comparing to control yoghurt by 3–8%. More stimulating effect on their growth, especially on S. thermophilus, revealed resistant starch. Addition of this polysaccharide improved also the rheological properties of yogurts, which showed higher viscosity than samples produced without it. Addition of honeysuckle berries preparation significantly influenced the yogurts’ color, giving them deep purple color, and their antioxidant potential. During storage, contents of anthocyanin and iridoid compounds were decreasing, but antioxidant activity in the products remained stable.

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“…The cross-linking degree was evaluated by sedimentation volume (SV; Rekaby, Abd El-Thalouth, Rahman, & Abd El-satar El-Khabery, 2010). The acetylation of samples was assessed by degree of substitution (DS), which was determined by titration method (Kapelko, Zieba, Gryszkin, Styczynska, & Wilczak, 2013;Leila, Mahdi, & Mohammad, 2009).…”

Section: Determination Of Cross-linking Degree and Acetylationmentioning

confidence: 99%

Surface Modification Mechanism of Cross‐Linking and Acetylation, and Their Influence on Characteristics of High Amylose Corn Starch

Tang

et al. 2018

Journal of Food Science

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The surface modification mechanism of cross-linking and acetylation will provide the theoretical basis for industrial production of cross-linked starch, acetylated starch, and cross-linked acetylated starch. For the surface modification, the cross-linking degree was better evaluated by the surface hydroxyl group numbers than the conventional sedimentation volume method. The development of cross-linked acetylated high amylose corn starch as a new additive will further enlarge the application of high amylose corn starch in food, textile, medicine, and so on.

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Properties of retrograded and acetylated starch produced via starch extrusion or starch hydrolysis with pullulanase

Cited by 22 publications

References 14 publications

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

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

Effect of Two Combined Functional Additives on Yoghurt Properties

Surface Modification Mechanism of Cross‐Linking and Acetylation, and Their Influence on Characteristics of High Amylose Corn Starch

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