Calcium octenyl succinate starch - preparation and selected physicochemical properties

Karolina Królikowska , Teresa Fortuna , Paulina Pająk

Abstract

Potato starch was esterified with octenyl succinic anhydride (OSA) and enriched with calcium ions (OSA+Ca). The aim of this study was to investigate the effect of calcium ions on the physicochemical properties of OSA starch. On the basis of the results it was stated that incorporation of calcium ions into starch granules increased water binding capacity and solubility in water. The colour parameters indicated that OSA and OSA+Ca starches were characterized by lower values of the parameter b* than blank sample. Starch incorporation in calcium ions resulted in increase of susceptibility to enzymatic hydrolysis using α-amylase and decrease susceptibility to retrogradation during 21 days of storage.
Author Karolina Królikowska (FoFT / DoFAaQA)
Karolina Królikowska,,
- Department of Food Analysis and Quality Assessment
, Teresa Fortuna (FoFT / DoFAaQA)
Teresa Fortuna,,
- Department of Food Analysis and Quality Assessment
, Paulina Pająk (FoFT / DoAaEFQ)
Paulina Pająk,,
- Department of Analysis and Evaluation Food Quality
Journal seriesPotravinárstvo, ISSN 1338-0230, (B 5 pkt)
Issue year2013
No7 (Special Issue)
Pages171-175
Publication size in sheets0.5
Keywords in Polishoctenyl succinate starches, enrichment, calcium, physicochemical properties
ASJC Classification1106 Food Science
URL http://www.potravinarstvo.com/dokumenty/mc_march_2013/bezpecnost_potravin_rastlinneho_povodu/krolikowska_fortuna.pdf
Internal identifierWTŻ/2013/62
Languageen angielski
Not used for evaluationyes
Score (nominal)0
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2014 = 0.037
Citation count*1 (2016-02-21)
Additional fields
OświadczenieKarolina Królikowska, Teresa Fortuna, Paulina Pająk
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