Effect of the Esterification of Starch with a Mixture of Carboxylic Acids from Yarrowia lipolitica Fermentation Broth on Its Selected Properties
Ewa Zdybel , Tomasz Zięba , Ewa Tomaszewska-Ciosk , Waldemar Rymowicz
AbstractPotato starch was esterified with carboxylic acids contained in the fermentation broth from Yarrowia lipolitica yeast production. Various acid concentrations and various roasting temperatures were used to determine effects of process conditions on ester properties, including the number of acid residues attached to starch chains, starch susceptibility to amylolysis, and thermal characteristics of starch phase transitions. Study results demonstrated the effect of both the composition and the dose of the fermentation broth and of roasting temperature of starch on the number of acid residues attached to starch chains. Citric acid was more susceptible to esterification with starch (DS = 5.65%) compared to the α-ketoglutaric acid (DS = 0.12%). In the case of the latter, a higher degree of substitution was determined in the esters produced at higher roasting temperatures. The lowest digestibility (RS = 20%) was demonstrated for the starch esters with the highest degree of substitution with citric acid, whereas all starch esters showed decreased values of the thermal characteristics of pasting.
|Journal series||Polymers, ISSN 2073-4360, (N/A 100 pkt)|
|Publication size in sheets||0.3|
|Keywords in English||potato starch; esterification; Yarrowia lipolitica yeast; fermentation broth|
|License||Journal (articles only); author's original; ; with publication|
|Score||= 100.0, 15-09-2020, ArticleFromJournal|
|Publication indicators||: 2018 = 1.057; : 2017 = 2.935 (2) - 2017=3.509 (5)|
|Citation count*||1 (2020-09-25)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.