Title: Impact of modification temperature on the properties of acid-thinned potato starch
Abstract: Starch - StärkeVolume 68, Issue 9-10 p. 885-899 Research Article Impact of modification temperature on the properties of acid-thinned potato starch Marco Ulbrich, Corresponding Author Marco Ulbrich [email protected] Department of Food Technology and Food Chemistry, Chair of Food Process Engineering, Technische Universität Berlin, Berlin, Germany Correspondence: Dr. Marco Ulbrich, Technische Universität Berlin, Office KL-H3, Koenigin-Luise-Strasse 22, 14195 Berlin, Germany E-mail: [email protected] Fax: +49 30 314 71 492Search for more papers by this authorViktoria Lampl, Viktoria Lampl Department of Food Technology and Food Chemistry, Chair of Food Process Engineering, Technische Universität Berlin, Berlin, GermanySearch for more papers by this authorEckhard Flöter, Eckhard Flöter Department of Food Technology and Food Chemistry, Chair of Food Process Engineering, Technische Universität Berlin, Berlin, GermanySearch for more papers by this author Marco Ulbrich, Corresponding Author Marco Ulbrich [email protected] Department of Food Technology and Food Chemistry, Chair of Food Process Engineering, Technische Universität Berlin, Berlin, Germany Correspondence: Dr. Marco Ulbrich, Technische Universität Berlin, Office KL-H3, Koenigin-Luise-Strasse 22, 14195 Berlin, Germany E-mail: [email protected] Fax: +49 30 314 71 492Search for more papers by this authorViktoria Lampl, Viktoria Lampl Department of Food Technology and Food Chemistry, Chair of Food Process Engineering, Technische Universität Berlin, Berlin, GermanySearch for more papers by this authorEckhard Flöter, Eckhard Flöter Department of Food Technology and Food Chemistry, Chair of Food Process Engineering, Technische Universität Berlin, Berlin, GermanySearch for more papers by this author First published: 11 February 2016 https://doi.org/10.1002/star.201500365Citations: 15Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract The impact of the hydrolysis temperature on the properties of acid-thinned potato starches was investigated. Acid-thinned samples were prepared with 0.54 M HCl for 4 h using the slurry process. The suspension temperature was adjusted to 2, 25, and 50°C, respectively. Simultaneously, samples were produced applying the same conditions without acid (annealing). The carbohydrate solubilization due to hydrolysis at 50°C was remarkable (7.60%, w/w) compared to the other samples (annealed and hydrolyzed, <1%, w/w). No differences in DSC gelatinization temperatures (tonset, tpeak maximum, tconclusion) were found when modified at 2 and 25°C, independent of annealing or acid-thinning. However, modification at 50°C enhanced the gelatinization temperatures significantly, whereat the values of the hydrolyzed sample were higher compared to the corresponding annealed one. Investigation of the water hydration capacity gave evidence for higher granule swelling when processed at 50°C. Compared to the annealed counterpart, the hydrolysis-induced molar mass reduction increased with increasing suspension temperature. Especially at 50°C, both the amylose fraction and the branch chain length of the amylopectin decreased noticeably. A sol-to-gel transition of the paste and the ability to form a firm gel was exclusively determined for the sample hydrolyzed at 50°C. Basically, the enhancement of the hydrolysis temperature from 25 to 50°C caused an enormous change of the investigated starch properties. However, the differences found between modification at 2 and 25°C were marginal. The acid-thinning is assumed to be a cooperating process of both annealing and hydrolysis (chain cleavage). Citing Literature Volume68, Issue9-10September 2016Pages 885-899 RelatedInformation
Publication Year: 2016
Publication Date: 2016-03-17
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 18
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