Functional Properties of Acid‐Thinned Potato Starch: Impact of Modification, Molecular Starch Characteristics, and Solution Preparation

Abstract

A matrix of 27 acid-thinned (AT) potato starch (PS) samples is prepared in a laboratory scale in slurry by gradation of the process parameters temperature (30, 40, and 50°C), acid concentration (0.3, 0.6, and 0.9 m HCl) and time (4, 10, and 20 h), and is investigated in terms of functional properties (range of molar mass [M w ] between 17.7 × 10 6 and 1.95 × 10 4 g mol −1 ). The solubility (S) increased basically with a higher degree of molecular degradation and disintegration temperature, and the viscosity decreased systematically with decreasing M w and increasing disintegration temperature. The existence of a specific M w range of the starch to achieve highest gel strength is proved. However, an impact of the molecular properties on the light transmittance (T gel ) can be excluded, since all starch gels are opaque. A correlation between the strength and the specific non-freezable bound water content (w nf ) of the gels is found. High gel strength is accompanied by comparatively low w nf . In particular, the viscosity (processing) and the gel strength (final product characteristic), which are important technofunctional properties for the industrial application of AT starches, are found to be directly correlated to the M w of the starch product. Moreover, the latter is controllable by the hydrolysis process parameters.

Specific Modification of Granular Potato Starch by Means of Partial Debranching Using Pullulanase

“…This classification of the enzymatically modified starches is suitable in the context, since the ability to form mechanically strong gel structures was examined comprehensively in an earlier study based on AT starches (similar gel preparation procedure, highest gel strength between 8 and 10 N). [7,60] In contrast to the present study, an optimum M w ST was found for AT starches, [60] which was apparently not the case when modified with PUL.…”

An Insight into the Gelatinization Properties Influencing the Modified Starches Used in Food Industry: A review

“…Acid-thinned starches are widely used in the manufacture of gelled sweets like gum candies and baked goods. Acid hydrolysis also reduces the tolerance of starches to refrigeration, storage (5 °C), and freeze-thaw cycles (Thys et al, 2013;Ulbrich & Flöter, 2019). To summarize, acid thinning lowers the peak gelatinization temperature of starch and increases the solubility.…”

“…Starch has several applications in various industries including the textile, pharmaceutical, and food industries. In the food industry, starch is either used in unprocessed native form (extracted from the plant) or in processed/modified form (Mathobo et al, 2021;Ulbrich & Flöter, 2019;Wang et al, 2019a, b, c). Unprocessed or raw native starches are not widely used in advanced food industries.…”

Modification of Starches with Different Amylose/Amylopectin‐Ratios Using the Dual Approach with Hydroxypropylation and Subsequent Acid‐Thinning—Impacts on Morphological and Molecular Characteristics

“…[26,27] However, the necessity of a specific molar mass (MM) range of the AT starch to implement the capability to develop a 3D polysaccharide network consisting mostly of retrograded AM [28] and embedded AP [29] was demonstrated recently for a normal potato starch (PS). [30,31] The character of the specific acid modification seems to be a compromise between size reduction of the AP (desired) by the chain cleavage and simultaneously occurring molecular degradation of the AM fraction (non-desirable). The general approach of a multiple starch modification, that is, two or more modifications consecutively, is established and known from industrial products (e.g., E 1451) at the same time and the focus of current scientific research.…”