Surface effects in the acetylation of granular potato starch
| Jazyk: | angličtina |
|---|---|
| Rok vydání: | 2008 |
| Předmět: |
Gelation
Surface Properties Acetic anhydride (BAP) confocal laser microscopy Chemical Substitution pattern acetic anhydride Acetates Food technology Potato starch (PS) Calcium Chloride Models Physical gelatinization fractionation Nutrition Degrees of substitution (DS) Starch acetates acetylation Solanum tuberosum potato starch Chemical gelatinization electron microscopy pH measurement article Temperature food and beverages Water Starch Hydrogen-Ion Concentration Statistical Size fractions Chemistry Different sizes Surface effects priority journal Crystallization Gels |
| Popis: | The occurrence of surface effects in the acetylation of granular potato starch with acetic anhydride to degrees of substitution 0.04-0.2 was studied by two different approaches. The first approach involved the fractionation of granular starch acetates into five different size classes and analysis of their acetate content. Alternatively, two narrow size fractions of potato starch acetate granules were surface-peeled by chemical gelatinization in 5 M CaCl2, and the remaining cores were analyzed for acetyl content at different peeling levels. It was established that true surface peeling occurs in this medium and that the ester linkages are stable under the conditions applied. Both approaches led to the conclusion that the acetylation of potato starch granules is accompanied by a pronounced surface effect. The surface peeling method allows determination of the extent of substitution as a function of the radial position in the starch granule. © 2008 Elsevier Ltd. All rights reserved. |
| Databáze: | OpenAIRE |
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