Microwave pretreated esterification improved the substitution degree, structural and physicochemical properties of potato starch esters
| Autor: | Wenhao Li, Meijuan Xu, Luzhen Jing, Kun Zhao, Zhezhe Yu, Jianmei Zheng, Min Gou, Bei Li |
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| Rok vydání: | 2018 |
| Předmět: |
Starch
Enthalpy food and beverages 04 agricultural and veterinary sciences 02 engineering and technology 021001 nanoscience & nanotechnology 040401 food science chemistry.chemical_compound Acetic acid Crystallinity Acetic anhydride 0404 agricultural biotechnology chemistry medicine Solubility Swelling medicine.symptom 0210 nano-technology Potato starch Food Science Nuclear chemistry |
| Zdroj: | LWT. 90:116-123 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2017.12.021 |
| Popis: | Potato starches were pretreated with 600 W microwave and then acetylation was carried out with acetic anhydride and glacial acetic acid (1:1 in volume). The microwave-pretreated-acetylation remarkably modified the physicochemical properties of starch compared with the single acetylation method. The starch granules exhibited rough surfaces but maintained integrity and the crystal structure changed to C-type after microwave-pretreated-acetylation. Meanwhile, the microwave-pretreated starch esters exhibited the higher substitution degree, the higher infrared absorption peak intensity and the lower relative crystallinity compared to un-microwave-pretreated ones. The solubility of microwave-pretreated starches was higher at 80–90 °C than un-pretreated samples, while the swelling power of microwave-pretreated starches was lower at 60–90 °C under a same esterification level. Particularly, the solubility of microwave-pretreated samples at 90 °C was 2.11 times higher than un-pretreated ones, while the swelling power of microwave-pretreated starches exhibited 52.8% lower than un-pretreated samples at 90 °C under the 12 mL/100 g esterification level. The peak viscosity and the gelatinization enthalpy of microwave-pretreated starches were lower than un-pretreated ones under the same esterification level. Particularly, these values of microwave-pretreated starches were 2332 mPa s lower and 8.46 J/g lower than un-pretreated ones at the 12 mL/100 g esterification level, respectively. |
| Databáze: | OpenAIRE |
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