Properties of retrograded and acetylated starch preparations Part 2. Dynamics of saccharification with amyloglucosidase and rheological properties of resulting pastes and gels

Zięba, Tomasz; Juszczak, Lesław; Gryszkin, Artur

doi:10.1016/j.lwt.2010.12.016

Cited by 20 publications

(21 citation statements)

References 17 publications

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“…Significantly higher resistance was determined in the case of retrograded starch esters (R-A 42%; R-ADA 31%). The high amylolytic resistance of retrograded starch acetates has already been reported in our previous works (Kapelko et al, 2012a;Kapelko et al, 2012b;Zięba et al, 2011;Zięba et al, 2011a). The high resistance of such preparations to amylolysis results from high substitution of acetyl residues at the 2nd and 3rd carbon atom that are neighboring the hydrolyzed ␣-1,4 glycosidic bond (Zięba et al, 2013).…”

Section: Type Of Preparationmentioning

confidence: 57%

“…Acetylated starch (E1420) and acetylated distarch adipate (E1422) produced under industrial conditions are characterized by increased viscosity of the formed pastes and hence are applied as thickening agents. Acetylated retrograded starch is also capable of forming viscous pastes (Kapelko et al, 2012b;Zięba et al, 2011;Zięba et al, 2013). The pasting characteristics resulting from its cross-linking caused that the R-ADA preparation was forming pastes with similar viscosity as that of native starch acetate (NS-A).…”

Section: Type Of Preparationmentioning

confidence: 99%

“…potato); RS3 -retrograded starch (Englyst, Kingman, & Cummings, 1992), RS4 -chemically-or physically-modified starch (Haralampu, 2000); and RS3/RS4 -retrograded chemically-modified starch (Zięba, Szumny, & Kapelko, 2011a). The name of the last type of starch was proposed after investigations of acetylated starch produced from retrograded potato starch (Kapelko, Zięba, Golachowski, & Gryszkin, 2012a;Kapelko, Zięba, & Michalski, 2012b;Zięba, Kapelko, & Gryszkin, 2007;Zięba, Juszczak & Gryszkin, 2011;Zięba et al, 2011a;Zięba, Szumny, & Kapelko, 2011b;Zięba, Kapelko, & Szumny, 2013). This type of starch is characterized by significant resistance to the action of amylases (ca.…”

Section: Introductionmentioning

confidence: 99%

“…(Kapelko et al, 2012a;Zięba et al, 2011). The modification which has a positive impact on the rheological properties of prepared pastes is the cross-linking of starch with residues of adipic or phosphoric acid (Singh, Kaur, & McCarthy, 2007).…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Selected properties of acetylated adipate of retrograded starch

Zięba

Gryszkin

Kapelko

2014

Carbohydrate Polymers

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Section: Type Of Preparationmentioning

confidence: 57%

Section: Type Of Preparationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Selected properties of acetylated adipate of retrograded starch

Zięba

Gryszkin

Kapelko

2014

Carbohydrate Polymers

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“…At the intermediate values of esterifi cation with acetic and adipic acids, the discussed coeffi cients reached relatively low values. Changes in the values of coeffi cients τ 0C and K proceeding upon the infl uence of single modifi cations (acetylation or crosslinking with adipic acid) of retrograded starch were presented in previous works [Zięba et al, 2011;Kapelko et al, 2012a. Changes in the discussed rheological coeffi cients along with a changing degree of acetylation are described by second order equations possessing maxima [Kapelko et al, 2012a].…”

Section: Resultsmentioning

confidence: 79%

Selected Rheological Properties of RS3/4 Type Resistant Starch

Kapelko‐Żeberska

Zięba

Spychaj

et al. 2017

Pol. J. Food Nutr. Sci.

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Key words: retrograded potato starch, acetylated distarch adipate, rheological properties This study was aimed at determining the effect of acetylation degree and crosslinking of retrograded starch with adipic acid on selected rheological properties of prepared pastes and gels. The esterifi cation of retrograded starch allowed obtaining preparations with various degrees of substitution with residues of acetic (0.7-11.2 g/100 g) and adipic acids (0.1-0.3 g/100 g). Acetylation and crosslinking caused a decrease in amylose content of the preparations (3-21 g/100 g). Solubility of the preparations in water, in a wide range of variability, was increasing along with an increasing degree of acetylation and with a decreasing degree of crosslinking (19-100 g/100 g). Values of most of the rheological coeffi cients determined based on the fl ow curves of the prepared pastes and mechanical spectra of gels (3.5

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Influence of starch acetylation on selected rheological properties of pastes

et al. 2013

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Selected rheological properties of acetylated starch pastes of different amylose content were discussed in the study. The rheological studies were carried out immediately after the preparation of the pastes as well as after 1 and 7 days of storage. For the paste of acetylated potato starch (P‐A), a phenomenon of oscillatory changes of viscosity with time was observed. The pastes of the acetylated amylostarch (AMY‐A) and acetylated waxy potato starch (AP‐A) exhibited the phenomenon of thixotropy. Based on the flow curves, the distribution of the time constants of the exponential rheological equation of state has been determined. They served to describe the contributions forming rheological properties. It has been noticed that during shear the phenomenon of the energy dissipation is predominant in AMY‐A (rheological characteristic time of 0.3 s) and AP‐A, whereas the elastic contributions are specific for the paste of acetylated potato starch (rheological characteristic time of 10−6 s). In order to describe the structural changes of AMY‐A and AP‐A pastes during flow, i.e. for the systems exhibiting frictional properties, the Cheng and Evans viscous structural theory has been applied. The rheological properties were then interpreted in light of the results of chromatographic and osmometric analyses.

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Properties of retrograded and acetylated starch preparations Part 2. Dynamics of saccharification with amyloglucosidase and rheological properties of resulting pastes and gels

Cited by 20 publications

References 17 publications

Selected properties of acetylated adipate of retrograded starch

Selected properties of acetylated adipate of retrograded starch

Selected Rheological Properties of RS3/4 Type Resistant Starch

Influence of starch acetylation on selected rheological properties of pastes

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