Effect of the Esterification of Starch with a Mixture of Carboxylic Acids from Yarrowia lipolitica Fermentation Broth on Its Selected Properties

Abstract

Potato starch was esterified with carboxylic acids contained in the fermentation broth from Yarrowia lipolitica yeast production. Various acid concentrations and various roasting temperatures were used to determine effects of process conditions on ester properties, including the number of acid residues attached to starch chains, starch susceptibility to amylolysis, and thermal characteristics of starch phase transitions. Study results demonstrated the effect of both the composition and the dose of the fermentation broth and of roasting temperature of starch on the number of acid residues attached to starch chains. Citric acid was more susceptible to esterification with starch (DS = 5.65%) compared to the α-ketoglutaric acid (DS = 0.12%). In the case of the latter, a higher degree of substitution was determined in the esters produced at higher roasting temperatures. The lowest digestibility (RS = 20%) was demonstrated for the starch esters with the highest degree of substitution with citric acid, whereas all starch esters showed decreased values of the thermal characteristics of pasting.

Properties of Potato Starch Roasted with Apple Distillery Wastewater

“…Calibration curves (R 2 = 0.9990) were plotted in triplicates, using organic acid standards by Sigma-Aldrich (Poole, UK). The degree of substitution was expressed as the percentage content of acid residues in the preparations, according to Zdybel et al [19].…”

Production and Properties of Starch Citrates—Current Research

“…Literature data published so far [ 37 , 43 , 45 , 46 , 88 ] corroborate a correlation between the amount of citric acid added, the degree of substitution, and resistant starch content in the modified preparation. However, in some research [ 45 , 46 , 62 , 81 ], this correlation occurred at citric acid doses lower than 30 g per 100 g of starch. The decreased RS at high citric acid concentrations is likely due to an excess of citric acid.…”

“…In vitro digestibility tests of tapioca and maca starch esterified with citric acid indicated a slow digestion rate in term of the increase RS content [ 47 , 80 ]. Zdybel et al and Sorndech et al also reported a high resistance of potato or rice starch citrate to amylolysis [ 76 , 81 ]. Probably, the inhibited contact of digestive enzymes within the glucoside bonds of chemically modified starch appears due to the increased spatial hindrance resulting from the attachment of citric anhydride onto the starch molecule [ 63 ].…”

“…Liu et al obtained citrate-esterified debranched starch with a high degree of esterification and concurrently with high resistance to amylolysis [ 63 ]. Similarly, Zdybel et al reported a lower digestibility of starch preparations with the highest degree of substitution with citric acid [ 81 ].…”

Potato Starch Extrusion and Roasting with Apple Distillery Wastewater as a New Method for Resistant Starch Production

“…Researchers also describe the effect of various additives on the physicochemical properties of starch, with particular emphasis put on the impact of these additives on the rheological properties of prepared pastes. However, our faculty has recently undertaken research in the area of so-called "green chemistry", in which the substrates naturally occurring in waste raw materials from the biotechnology industry were used for starch modification [12,13]. This work is part of the undertaken research direction.…”