Effect of Oxidation Level of High‐Amylose Corn Starch on Its Acetylation, Molecular Structure, and Functional Properties

Sławomir Pietrzyk , Teresa Fortuna , Maria Łabanowska , Magdalena Kurdziel , Karolina Królikowska , Lesław Juszczak


The objective of this study is to determine the effect of oxidation level onsusceptibility to acetylation, molecular structure, and functional properties ofhigh-amylose corn starch. High-amylose corn starch is oxidized with sodiumhypochlorite (equivalent 10, 20, 30 g Cl kg�1starch) and acetylated with theacetic acid anhydride. Content of carboxyl, carbonyl, and acetyl groups;molecular size distribution, XRD spectra, specific surface, and morphologyare determined in starches. Water-binding capacity and solubility in water arealso measured. Susceptibility of starch to the formation of stable organicradicals upon UV irradiation is detected with the EPR spectroscopy. The levelof the oxidation of high-amylose starch has a great impact on acetylation andon changes in starch structure. It is found that acetylation increases waterbinding capacity and water solubility of oxidized starches. High-amylose cornstarch exhibit strong susceptibility to radical formation which results fromthe fact that the liability of its structure is higher than that of normal andwaxy ones. Modification processes prevented the destruction of starchagainst UV irradiation.
Author 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
, Maria Łabanowska
Maria Łabanowska,,
, Magdalena Kurdziel
Magdalena Kurdziel,,
, Karolina Królikowska (FoFT / DoFAaQA)
Karolina Królikowska,,
- Department of Food Analysis and Quality Assessment
, Lesław Juszczak (FoFT / DoFAaQA)
Lesław Juszczak,,
- Department of Food Analysis and Quality Assessment
Journal seriesStarch-Starke, [Starch/Staerke], ISSN 0038-9056, e-ISSN 1521-379X, (N/A 70 pkt)
Issue year2019
No3-4, Article number: 1800097
Publication size in sheets0.5
Keywords in Englishcarbon-centered radicals, dual modification, functional properties ofstarch, high-amylose starch
ASJC Classification1106 Food Science; 1605 Organic Chemistry
URL https://onlinelibrary.wiley.com/doi/epdf/10.1002/star.201800097
Internal identifierWTŻ/2019/25
Languageen angielski
Score (nominal)70
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2017 = 0.936; WoS Impact Factor: 2018 = 1.795 (2) - 2018=2.239 (5)
Citation count*
Additional fields
FinansowanieThe study was carried out in the framework of a research project funded bythe National Science Centre in Poland based on the decision no. DEC-2013/09/B/NZ9/01781.
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