Effect of the Botanical Origin on Properties of RS3/4 Type Resistant Starch
| Autor: | Aleksandra Wilczak, Małgorzata Kapelko-Żeberska, Artur Gryszkin, Radosław Spychaj, Tomasz Zięba, Bartosz Raszewski |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
resistant starch
food.ingredient Polymers and Plastics Starch 02 engineering and technology Raw material Article lcsh:QD241-441 Acetic acid chemistry.chemical_compound retrograded starch 0404 agricultural biotechnology food lcsh:Organic chemistry Amylose medicine Food science Solubility Resistant starch Potato starch biodiversity acetylation food and beverages 04 agricultural and veterinary sciences General Chemistry 021001 nanoscience & nanotechnology 040401 food science chemistry Swelling medicine.symptom 0210 nano-technology |
| Zdroj: | Polymers Volume 11 Issue 1 Polymers, Vol 11, Iss 1, p 81 (2019) |
| ISSN: | 2073-4360 |
| Popis: | This study aimed to compare properties of retrograded starch acetates with an identical degree of substitution, but produced from raw materials of various botanical origin. Retrograded starch was produced from potato, wheat, corn, and tapioca starch, and afterwards acetylated with an acetic acid anhydride, adjusting reagent doses to achieve an identical degree of esterification of the modified preparation (2.1 g/100 g). Preparations of retrograded starch and acetylated retrograded starch differed significantly in their properties, which was due to the disparate botanical origin of starch. The highest susceptibility to acetylation was demonstrated for potato starch, and the lowest one for wheat starch. Acetylation of retrograded starch of various botanical origin increased its solubility in water, swelling power and viscosity of its pastes, as well as decreased its amylose content. Preparations of acetylated retrograded starches of disparate botanical origins may be deemed preparations of RS3/4 type resistant starch because they exhibit significant (23.5&ndash 34.0%) resistance to the activity of amylolytic enzymes. |
| Databáze: | OpenAIRE |
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