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
AbstractModified 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.
|Journal series||Food Chemistry, ISSN 0308-8146, e-ISSN 1873-7072, (N/A 200 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||OS starch, Metal ions, Starch pastes, Emulsions, Droplet sizes|
|ASJC Classification||; ;|
|Publication indicators||= 1; : 2018 = 2.17; : 2018 = 5.399 (2) - 2018=5.488 (5)|
|Udział procentowy||Karolina Królikowska: 65%, Sławomir Pietrzyk: 20%, Teresa Fortuna: 5%, Paulina Pająk: 5%, Mariusz Witczak: 5%|
|Finansowanie||This research wasfinanced by the Ministry of Science and HigherEducation of the Republic of Poland.|
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