Effects of amino acids on gelatinization, pasting and rheological properties of modified potato starches

Dorota Gałkowska , Lesław Juszczak

Abstract

The effects of amino acids – cysteine (Cys), glutamic acid (Glu) and lysine (Lys) – on gelatinization, pasting and rheological properties of chemically modified starches including distarch phosphate (E 1412), acetylated distarch phosphate (E 1414) and acetylated distarch adipate (E 1422) were studied. The amino acids were added at 0.2 mol/kg of the starch dry weight. Glu contributed to an increase in gelatinization temperatures of the E 1412 and E 1422 starches, while the same effect, additionally accompanied by increase in gelatinization enthalpy, was found for Lys in the E 1414 and E 1422 systems. Addition of the amino acids decreased peak viscosity of the E 1412 and E 1422 pastes by 26.3–40.8% and 2.3–24.9%, respectively. Furthermore, the amino acids lowered final viscosity of these starches by 9.4–37.7% and 3.9–36.5%, respectively. Significant effects of Glu on pasting behaviour of E 1414 included reductions in both percentage breakdown and percentage setback in viscosity. Mechanical spectra showed that all the systems studied behaved as weak gels. The G′ and G″ values of the E 1412 and E 1422 gels with amino acids were lower than those determined for the respective control samples. The results of creep and recovery test revealed that a common effect of Lys in all the modified starch systems was an elevation of instantaneous compliance (J0) and reduction in retardation time (λret), whereas the effect of the other amino acids on rheological parameters were dependent on the type of starch.
Author Dorota Gałkowska (FoFT / DoFAaQA)
Dorota Gałkowska,,
- Department of Food Analysis and Quality Assessment
, Lesław Juszczak (FoFT / DoFAaQA)
Lesław Juszczak,,
- Department of Food Analysis and Quality Assessment
Journal seriesFood Hydrocolloids, ISSN 0268-005X, e-ISSN 1873-7137, (N/A 140 pkt)
Issue year2019
Vol92
Pages143-154
Publication size in sheets0.55
Keywords in EnglishModified potato starch, Cysteine, Lysine, Glutamic acid Gelatinization, Rheology
ASJC Classification1106 Food Science; 1500 General Chemical Engineering; 1600 General Chemistry
DOIDOI:10.1016/j.foodhyd.2019.01.063
URL https://www.sciencedirect.com/science/article/pii/S0268005X18309767
Languageen angielski
Score (nominal)140
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 1.989; WoS Impact Factor: 2018 = 5.839 (2) - 2018=6.103 (5)
Citation count*
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FinansowanieThis research was financed by the Ministry of Science and Higher Education of the Republic of Poland.
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