Impact of the degree of octenyl succinylation on metal ions complexation and functional properties of maize starch

Karolina Królikowska , Sławomir Pietrzyk , Teresa Fortuna , Paulina Pająk , Mariusz Witczak

Abstract

Modified maize starches were obtained by the esterification of native starch with octenyl succinic anhydride (OSA) at levels of 3% or 9%, and afterwards by its complexation with metal ions. The degree of substitution, contents of metal ions, hydrodynamic size distribution, intrinsic viscosity, pasting characteristics of the tested starches, and pastes surface tension were determined. Moreover, emulsions prepared from the modified starches were studied for oil droplet size distribution and storage stability. Reduction of hydrodynamic size and intrinsic viscosity was observed in octentyl succinate starch (OS starch) esterified with 3% OSA complexed with magnesium or calcium. The presence of potassium in both esterified starches increased their water binding capacity and solubility in water. In most cases, complexation with metal ions decreased viscosity of OS starch pastes. Emulsions prepared from the modified starches had smaller oil droplets and were more stable during storage, compared to the systems prepared from non-esterified starch.
Author Karolina Królikowska (FoFT / DoFAaQA)
Karolina Królikowska,,
- Department of Food Analysis and Quality Assessment
, 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
, Paulina Pająk (FoFT / DoFAaQA)
Paulina Pająk,,
- Department of Food Analysis and Quality Assessment
, Mariusz Witczak (FoFT / DoEaMiFI)
Mariusz Witczak,,
- Department of Engineering and Machinery in Food Industry
Journal seriesFood Chemistry, ISSN 0308-8146, e-ISSN 1873-7072, (N/A 200 pkt)
Issue year2019
No278
Pages284-293
Publication size in sheets0.5
Keywords in EnglishOS starch, Metal ions, Starch pastes, Emulsions, Droplet sizes
ASJC Classification2700 General Medicine; 1106 Food Science; 1602 Analytical Chemistry
DOIDOI:10.1016/j.foodchem.2018.11.075
URL https://www.sciencedirect.com/science/article/pii/S0308814618320132
Internal identifierWTŻ/2019/8
Languageen angielski
Score (nominal)200
Score sourcejournalList
Publication indicators WoS Citations = 1; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 2.17; WoS Impact Factor: 2018 = 5.399 (2) - 2018=5.488 (5)
Citation count*
Additional fields
Udział procentowyKarolina Królikowska: 65%, Sławomir Pietrzyk: 20%, Teresa Fortuna: 5%, Paulina Pająk: 5%, Mariusz Witczak: 5%
FinansowanieThis research wasfinanced by the Ministry of Science and HigherEducation of the Republic of Poland.
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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