Physical and chemical modification of potato starch to obtain resistant starch preparations

• Published in: Polish journal of food and nutrition sciences Vol. 60; no. 2; pp. 153 - 157
• Main Authors: Zieba, T, Kapelko, M, Gryszkin, A, Brzozowska, M.,University of Environmental and Life Sciences, Wroclaw (Poland). Dept. of Food Storage and Technology
• Format: Journal Article
• Language: English
• Published: Olsztyn Polish Academy of Sciences 2010; Institute of Animal Reproduction
• Subjects: ALMIDONES MODIFICADOS; AMIDON DE POMME DE TERRE; AMIDON MODIFIE; Biological and medical sciences; CHEMICOPHYSICAL PROPERTIES; EXTRUSION; FECULA DE LA PAPA; Food industries; Fundamental and applied biological sciences. Psychology; http://www.fao.org/aos/agrovoc#c_1521; http://www.fao.org/aos/agrovoc#c_15512; http://www.fao.org/aos/agrovoc#c_2769; http://www.fao.org/aos/agrovoc#c_4883; MODIFIED STARCHES; POTATO STARCH; PROPIEDADES FISICOQUIMICAS; PROPRIETE PHYSICOCHIMIQUE; Starch and starchy product industries; soluble starch; Chemical modification; Preparation; Potato starch; chemical modifications; Resistant starch; extruded starch; Dietary fiber; Polysaccharide
• ISSN: 1230-0322; 2083-6007

The aim of the study was to obtain soluble and extruded starch preparations from potato starch, then to subject them to roasting with phosphates and/or glycin as well as to assess the effect of the order of double chemical modifications on their properties. The soluble starch was prepared by Lintner method, whereas the extruded starch was obtained using a single-screw extruder at 140-160-180 degree C. The starch preparations were produced using single chemical modification (roasting at 160°C with phosphates or glycin) as well as double modification of starch with a various order of the processes applied. The content of phosphorus, water solubility at a temperature of 30 and 80 degree C, resistance to amyloglucosidase activity and flow curves of the gelatinised starches were determined. The modifications carried out caused considerable changes in starch properties, and direction and extent of those changes were found to depend on the type and order of modifications. The modifications allowed obtaining the preparations of soluble starch with the resistance to amyloglucosidase activity accounting for nearly 20 percent Celem pracy bylo wytworzenie ze skrobi ziemniaczanej preparatow skrobi rozpuszczalnej oraz ekstrudowanej, nastepnie prazenie z fosforanami i/lub z glicyna oraz okreslenie wplywu kolejnosci podwojnej chemicznej modyfikacji na ich wlasciwosci. Wytworzono skrobie jednokrotnie modyfikowane chemicznie (poprzez prazenie w temperaturze 160 st.C z fosforanami lub glicyna) oraz modyfikowane dwukrotnie, stosujac rozna kolejnosc przeprowadzanych modyfikacji. W probach oznaczono zawartosc fosforu, rozpuszczalnosc w wodzie w temperaturze 30 i 80 st.C, opornosc na dzialanie amyloglukozydazy oraz wyznaczono krzywe plyniecia sporzadzonych kleikow. Przeprowadzone modyfikacje powodowaly znaczne zmiany wlasciwosci skrobi, a kierunek i wielkosc tych zmian zalezal od rodzaju i kolejnosci przeprowadzonej modyfikacji. W wyniku przeprowadzonych modyfikacji otrzymano preparaty skrobi rozpuszczalnej charakteryzujace sie blisko 20-proc. opornoscia na dzialanie amyloglukozydazy.