Properties of retrograded and acetylated starch preparations Part 2. Dynamics of saccharification with amyloglucosidase and rheological properties of resulting pastes and gels
Tomasz Zięba , Lesław Juszczak , Artur Gryszkin
AbstractVarious procedures have been used to produce preparations of retrograded starch, by subjecting it to acetylation with methods used in the food industry. The resultant starch preparations were evaluated for their degree of acetylation through titration, swelling power and solubility in water at 80 °C, and saccharification dynamics as affected by amyloglucosidase. Rheological properties of pastes and gels of native starch and modified starch preparations were characterized with the use of a sweep temperature test as a dependency of the storage modulus (G') and loss modulus (G″) on temperature. In addition, flow curves of pastes were plotted and mechanical spectra of gels of the preparations examined were determined. These modifications had a significant effect on the preparations produced. Retrograded and acetylated starch preparations were characterized by greater solubility in water and greater swelling power, and were less susceptible to amyloglucosidase than the non-acetylated preparations. Rheological properties of the pastes and gels were affected by the methods of their production. Acetylation was found to significantly affect a decrease in the storage modulus value during heating. Pastes of the native starch and modified starch preparations were characterized by the non-Newtonian flow, shear thinning with a tendency to yield stress. In turn, the mechanical spectra demonstrated that - in the concentration applied - both native starch and modified starch preparation were forming weak gels.
|Journal series||LWT-Food Science and Technology, [LWT - Food Science and Technology], ISSN 0023-6438, e-ISSN 1096-1127, (A 35 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||Acetylation; Potato starch; Resistant starch; Retrogradation|
|Publication indicators||= 17; = 17; : 2011 = 1.885; : 2011 = 2.545 (2) - 2011=3.011 (5)|
|Citation count*||17 (2020-08-04)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.