Effect of the production method on the properties of RS3/RS4 type resistant starch. Part 2. Effect of a degree of substitution on the selected properties of acetylated retrograded starch

Food Chemistry

Volumn 135, Issue 3, 2012, Pages 2035-2042

  Kapelko, M ^a   Zieba T ^a   Michalski, A ^a  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

Acetylation; Potato starch; Retrogradation

Indexed keywords

ACETYLATED STARCH; ACID ANHYDRIDE; ACID RESIDUES; AMYLOGLUCOSIDASE; AMYLOSE CONTENT; DEGREE OF SUBSTITUTION; PASTING TEMPERATURE; POTATO STARCHES; PREBIOTICS; PRODUCTION METHODS; RESISTANT STARCH; RETROGRADATION; SECOND DEGREE POLYNOMIALS; STARCH PASTES; STARCH PREPARATION; SWELLING POWER; WELL MODEL;

ACETIC ACID; ACETYLATION; PH;

STARCH;

ACETIC ANHYDRIDE; AMYLOSE; GLUCAN 1,4 ALPHA GLUCOSIDASE; POTATO STARCH; PREBIOTIC AGENT;

ACETYLATION; ARTICLE; FOOD ADDICTION; FOOD INDUSTRY; FOOD PROCESSING; FOOD TEXTURE; HEALTH PROMOTION; PASTE; TEMPERATURE; VISCOSITY;

ACETYLATION; MOLECULAR STRUCTURE; SOLANUM TUBEROSUM; SOLUBILITY; STARCH; TEMPERATURE; VISCOSITY;

SOLANUM TUBEROSUM;

EID: 84866241816     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.06.067     Document Type: Article

References (32)

1. J. Bao, M. Sun, and H. Corke Analysis of genotypic diversity in starch thermal and retrogradation properties in nonwaxy rice Carbohydrate Polymers 67 2007 174 181 (Pubitemid 44751147)
2. I.L. Brown, M. Yotsuzuka, A. Birkett, and A. Henriksson Prebiotics, synbiotics and resistant starch Journal of Japanese Association for Dietary Fiber Research 10 2006 1 9
3. M. Elomaa, T. Asplund, P. Soininen, R. Laatikainen, S. Peltonen, and S. Hyvarinen Determination of the degree of substitution of acetylated starch by hydrolysis, 1H NMR and TGA/IR Carbohydrate Polymers 57 2004 261 267
4. H.N. Englyst, S.M. Kingman, and J.H. Cummings Classification and measurement of nutritionally important starch fractions European Journal of Clinical Nutrition 46 2 1992 33 50
5. P.M. Fechner, S. Wartewig, P. Kleinebuddec, and R.H.H. Neubert Studies of the retrogradation process for various starch gels using Raman spectroscopy Carbohydrate Research 340 2005 2563 2568 (Pubitemid 41464381)
6. 2-treated starch milk Electronic Journal of Polish Agricultural Universities 6 2003 1
7. A. Golachowski, and P. Brzeski Properties of cation-saturated starch subjected to extrusion Polish Journal of Food and Nutrition Sciences 10/51 3 2001 15 19
8. M. Kapelko, T. Ziȩba, A. Golachowski, and A. Gryszkin Effect of the production method on the properties of RS3/RS4 type resistant starch. Part 1. Properties of retrograded starch (RS 3) produced under various conditions and its susceptibility to acetylation Food Chemistry 135 2012 1494 1504
9. J.O. Kim, W.S. Kim, and M.S. Shin A comparative of rice starch and α-amylase study on retrogradation gels by DSC X-ray methods Starch/Stäke 49 2 1997 71 75
10. J. Korus, M. Witczak, L. Juszczak, and R. Ziobro Grass pea (Lathyrus sativus L.) starch as an alternative for cereal starches: Rheological properties and retrogradation susceptibility Journal of Food Engineering 88 2008 528 534
11. W. Leszczyński Resistant starch - classification, structure, production Polish Journal of Food and Nutrition Sciences 13/54 1 2004 37 50 (Pubitemid 40106048)
12. G. Lisińska, and W. Leszczyński Potato Science and Technology 1989 Elsevier
13. H. Liu, L. Ramsden, and H. Corke Physical properties and enzymatic digestability of acetylated ae, wx, and normal maize starch Carbohydrate Polymers 34 1997 283 289
14. E. Matti, A. Tomas, S. Pasi, L. Reino, P. Soili, and H. Sari Determination of the degree of substitution of acetylated starch by hydrolysis Carbohydrate Polymers 57 2004 261 267
15. L. Mȩzyński Acetylowanie skrobi Przemysł Chemiczny 51 5 1972 289 290
16. L. Mirmoghtadaie, M. Kadivar, and M. Shahedi Effects of cross - linking and acetylation on oat starch properties Food Chemistry 116 2009 709 713
17. W.R. Morrison, and B. Laignelet An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches Journal of Cereal Science 1 1983 9 20
18. C.S. Raina, S. Singh, A.S. Bawa, and D.C. Saxena Some characteristics of acetylated, cross - linked and dual modified Indian rice starches European Food Research and Technology 223 2006 561 570 (Pubitemid 44086383)
19. C.R. Rao Linear statistical inferences and its application 2nd ed. 1997 Wiley New York
20. M. Richter, S. Augustat, and F. Schierbaum Ausgewählte Methoden der Stärkechemie 1968 VEB Fachbuch Verlag Leipzig
21. T.S. Saatra, C. Puttanlek, V. Rungsardthong, and D. Uttapap Paste and gel properties of low-substituted acetylated canna starches Carbohydrate Polymers 61 2005 211 221 (Pubitemid 41013924)
22. H. Scheffé The analysis of variance 1959 Wiley New York
23. J. Silverio, H. Fredriksson, R. Andersson, A.C. Eliasson, and P. Aman The effect of temperature cycling on the amylopectin retrogradation of starches with different amylopectin unit-chain length distribution Carbohydrate Polymers 42 2000 175 184 (Pubitemid 32133074)
24. P. Van Hung, and N. Morita Effects of granule sizes on physicochemical properties of cross-linked and acetylated wheat starches Starch/Stärke 57 2005 413 420 (Pubitemid 41359539)
25. G.E. Vandeputte, R. Vermeylena, J. Geeromsb, and J.A. Delcour Rice starches III. Structural aspects provide insight in amylopectin retrogradation properties and gel texture Journal of Cereal Science 38 2003 61 68 (Pubitemid 36770429)
26. S. Varavinita, S. Shobsngobb, W. Varanyanondc, P. Chinachotid, and O. Naivikule Effect of amylose content on gelatinization, retrogradation and pasting properties of flours from different cultivars of thai rice Starch/Stärke 55 2003 410 415
27. Y. Wu, Z. Chen, X. Li, and M. Li Effect of tea polyphenols on the retrogradation of rice starch Food Research International 42 2009 221 225
28. Y. Zhou, D. Wang, L. Zhang, X. Du, and X. Zhou Effect of polysaccharides on gelatinization and retrogradation of wheat starch Food Hydrocolloids 22 2008 505 512 (Pubitemid 351192184)
29. T. Ziȩba, L. Juszczak, and A. Gryszkin Properties of retrograded and acetylated starch preparations. Part 2. Dynamics of saccharification with amyloglucosidase and rheological properties of resulting pastes and gels LWT - Food Science and Technology 44 2011 1321 1327
30. T. Ziȩba, M. Kapelko, and A. Gryszkin Selected properties of potato starch subjected to multiple physical and chemical modifications Polish Journal of Food and Nutrition Sciences 57 4(C) 2007 639 645
31. T. Ziȩba, A. Szumny, and M. Kapelko Properties of retrograded and acetylated starch preparations. Part 1. Structure, susceptibility to amylase and pasting characteristics LWT - Food Science and Technology 44 2011 1314 1320
32. T. Ziȩba, A. Szumny, and M. Kapelko Róznice w budowie octanu skrobiowego jako czynnik wpływaja̧cy na jego amylolizȩ Przemysł Chemiczny 90 3 2011 17 178