Abstract
This study aimed to compare properties of retrograded starch acetates with an identical degree of substitution, but produced from raw materials of various botanical origin. Retrograded starch was produced from potato, wheat, corn, and tapioca starch, and afterwards acetylated with an acetic acid anhydride, adjusting reagent doses to achieve an identical degree of esterification of the modified preparation (2.1 g/100 g). Preparations of retrograded starch and acetylated retrograded starch differed significantly in their properties, which was due to the disparate botanical origin of starch. The highest susceptibility to acetylation was demonstrated for potato starch, and the lowest one for wheat starch. Acetylation of retrograded starch of various botanical origin increased its solubility in water, swelling power and viscosity of its pastes, as well as decreased its amylose content. Preparations of acetylated retrograded starches of disparate botanical origins may be deemed preparations of RS3/4 type resistant starch because they exhibit significant (23.5–34.0%) resistance to the activity of amylolytic enzymes.
Highlights
Intense investigations have been carried out within the last 30 years to identify production possibilities and properties of resistant starch, which is defined as products of its digestion not absorbed in the small intestine of a healthy man [1]
Acetylation of retrograded potato starch leads to its digestibility being reduced to ca. 60% [11], this starch may be deemed an RS3/4 type resistant starch
Previous studies have focused on determining the properties of retrograded potato starch acetylated with various doses of acetic acid anhydride [9,12] and of acetylated retrograded potato starch crosslinked with various doses of adipic acid [13]
Summary
Intense investigations have been carried out within the last 30 years to identify production possibilities and properties of resistant starch, which is defined as products of its digestion not absorbed in the small intestine of a healthy man [1]. One of the means to increase resistant starch content is the cold storage of products containing gelatinized starch. It leads to starch retrogradation, which is defined as the coupling of starch chains into ordered structures that are crystalline in character [2,3]. The resistance to digestive enzymes may be increased through chemical modifications of starch [3,10]. Acetylation of retrograded potato starch leads to its digestibility being reduced to ca. 60% [11], this starch may be deemed an RS3/4 type resistant starch (exhibiting properties of both RS3–retrograded starch and RS4–chemically-modified starch). No research has been undertaken so far to compare properties of acetates of retrograded starch produced from starch of various origins
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
