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
AbstractThe 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.
|Journal series||Starch-Starke, [Starch/Staerke], ISSN 0038-9056, e-ISSN 1521-379X, (N/A 70 pkt)|
|No||3-4, Article number: 1800097|
|Publication size in sheets||0.5|
|Keywords in English||carbon-centered radicals, dual modification, functional properties ofstarch, high-amylose starch|
|Publication indicators||= 0; : 2017 = 0.936; : 2018 = 1.795 (2) - 2018=2.239 (5)|
|Finansowanie||The 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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