Relationship between sorption characteristic and selected functional properties of chemically modified waxy maize starches

Karolina Królikowska , Libor Červenka , Sławomir Pietrzyk , Teresa Fortuna , Gohar Khachatryan

Abstract

The aims of this study were to evaluate the effect of chemical modification of waxy maize starch on its sorption, pasting properties, and in vitro digestibility, and to investigate the relationships among tested properties. The research materials were octenyl succinate, acetylated, oxidized, and acetylated‐oxidized starches. Starch acetylation and octenyl succinylation decreased amount of moisture content adsorbed above 0.4 water activity. For all tested starches, the bound adsorption predominates over free adsorption. Esterification with octenyl succinic or acetic anhydrides increased pastes hot paste and final viscosities. The rapidly digestible starch content decreased after performed modifications of waxy maize starch. Correlation analysis showed that peak viscosity and breakdown parameter of starch pastes were largely dependent on the properties of sorbed water. Ratio of free to bound water (F/B) at different water activities correlated with the setback values and contents of slowly digestible and resistant starch fractions.
Author Karolina Królikowska (FoFT / DoFAaQA)
Karolina Królikowska,,
- Department of Food Analysis and Quality Assessment
, Libor Červenka
Libor Červenka,,
-
, Sławomir Pietrzyk (FoFT / DoFAaQA)
Sławomir Pietrzyk,,
- Department of Food Analysis and Quality Assessment
, Teresa Fortuna (FoFT / DoFAaQA)
Teresa Fortuna,,
- Department of Food Analysis and Quality Assessment
, Gohar Khachatryan (FoFT / IoCh)
Gohar Khachatryan,,
- Institute of chemistry
Journal seriesJournal of Food Processing and Preservation, ISSN 0145-8892, e-ISSN 1745-4549, (N/A 40 pkt)
Issue year2019
Vol43
No7
Pages1-11
Publication size in sheets0.5
Article numbere13948
ASJC Classification1106 Food Science; 1500 General Chemical Engineering; 1600 General Chemistry
DOIDOI:10.1111/jfpp.13948
URL https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpp.13948
Internal identifierWTŻ/2019/44
Languageen angielski
Score (nominal)40
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 0.662; WoS Impact Factor: 2018 = 1.288 (2) - 2018=1.342 (5)
Citation count*
Additional fields
FinansowanieThe research was financed by the Ministry of Science and Higher Education of the Republic of Poland.
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