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2010 | 60 | 2 |
Tytuł artykułu

Physical and chemical modification of potato starch to obtain resistant starch preparations

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Języki publikacji
EN
Abstrakty
EN
The aim of the study was to obtain soluble and extruded starch preparations from potato starch, then to subject them to roasting with phosphates and/or glycin as well as to assess the effect of the order of double chemical modifications on their properties. The soluble starch was prepared by Lintner method, whereas the extruded starch was obtained using a single-screw extruder at 140-160-180°C. The starch preparations were produced using single chemical modification (roasting at 160°C with phosphates or glycin) as well as double modification of starch with a various order of the processes applied. The content of phosphorus, water solubility at a temperature of 30 and 80°C, resistance to amyloglucosidase activity and flow curves of the gelatinised starches were determined. The modifications carried out caused considerable changes in starch properties, and direction and extent of those changes were found to depend on the type and order of modifications. The modifications allowed obtaining the preparations of soluble starch with the resistance to amyloglucosidase activity accounting for nearly 20%.
Słowa kluczowe
Wydawca
-
Rocznik
Tom
60
Numer
2
Opis fizyczny
p.153-157,fig.,ref.
Twórcy
autor
  • Department of Food Storage and Technology, Wroclaw University of Environmental and Life Sciences, C.K. Norwida 25, 50-375 Wroclaw, Poland
autor
autor
Bibliografia
  • 1. Englyst H.N., Kingman S.M., Cummings J.H., Classification and measurement of nutritionally important starch fractions. Eur. J. Clin. Nutr., 1992, 46, Suppl.2, 33–50.
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  • 3. Fortuna T., Studies on starch phosphates with a low degree of substitution with phosphorus. Habilitation Thesis No. 188. Zeszyty Naukowe Ar Kraków 1994 (in Polish).
  • 4. Kapelko M., Zięba T., Properties of extruded potato starch modified with glycin. Żywność. Nauka. Technologia. Jakość, 2007, 54, 21–30.
  • 5. Kroh L.W., Schumacher D., Untersuchungen zum Abbau von Maillard – Reaktion Produkten durch amylolytische Enzyme. Lebensm. Unters. Forsch., 1996, 203, 385–390.
  • 6. Leszczyński W., Resistant starch – classification, structure, production. Pol. J. Food Nutr. Sci., 2004, 13/54, SI 1, 37–50.
  • 7. Lewandowicz G., Modification of starch with the use of a microwave field. Habilitation Thesis No. 276, Zeszyty Naukowe Akademii Rolniczej w Krakowie, 2001 (in Polish).
  • 8. Masłyk E., Leszczyński W., G ryszkin A., Modification–induced changes in potato starch susceptibility to amylolytic enzyme action. Pol. J. Food. Nutr. Sci., 2003, 12/53, SI 1, 54–56.
  • 9. Polish Standard PN-EN 13805:2003. Food products. Determination of trace elements. Pressure mineralization (in Polish).
  • 10. Polish Standard PN-EN ISO 3946:1994. Determination of the total phosphorus kontent with the spectrophotometric method (in Polish).
  • 11. Ralet, M.-C., Thibault J.-F., Della Valle G., Influence of extrusion- cooking on the physico-chemical properties of wheat bran, J. Cereal Sci., 1990, 11, 249–259.
  • 12. Richter M., Augustat S., Schierbaum F., Ausgewählte Methoden der Stärkechemie, VEB Fachbuchverlag Leipzig 1968.
  • 13. Stanisz A. Przystępny kurs statystyki w oparciu o program Statistica PL na przykładach z medycyny. 2001, vol. 1, Statsoft Polska, Kraków (in Polish).
  • 14. Teege G ., Stärke und Stärkederivate. Behr’s G mbH Co., 1984, Hamburg.
  • 15. Thanh J.L., Błaszczak W., Lewandowicz G ., Digestibility vs. structure of food grade modified starches. EJPAU, 2007, 10, 3.
  • 16. Unlu, E., Faller J.F., Formation of resistant starch by a twinscrew extruder. Cereal Chem., 1998, 75, 346–350.
  • 17. Zięba T., Resistant starch in food products. 2009, in: Potato III. Food 3 (Special Issue 1), (eds. Yee N., Bussel W.). G lobal Science Books, pp. 67–71.
  • 18. Zięba T., Kapelko M., Jacewicz K., Styczyńska M., Properties of extruded starch modified with phosphorus and glycin. Pol. J. Food Nutr. Sci., 2007a, 57, 4 (C), 633–638.
  • 19. Zięba T., Kapelko M., G ryszkin A. Selected properties of potato starch subjected to multiple physical and chemical modifications. Pol. J., Food Nutr. Sci., 2007b, 57, 4(C), 639–645.
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Bibliografia
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