Abstract
The article presents the research results of the product’s properties of potato starch modification by acetylmalic acid chloroanhydride. Modification of potato starch has been carried out and has been confirmed by elemental analysis. In the infrared spectra, changes in the frequency oscillations of native starch in the noncharacteristic region have occurred: the frequency of oscillations at 981.81 cm−1 has increased and in the spectrum of modified starch has been at 1024.82 cm−1; the band with frequency of oscillations of 923.07 cm−1 has shifted to 866.66 cm−1, and the band with frequency of oscillations of 609.79 cm−1 has shifted to 672.22 cm−1, indicating the change in noncharacteristic region of the native starch sample after acylation. The properties of obtained modified product have been studied and this modification has appeared to change the shape of moisture and starch bonds, along with decreasing appearance of grains and reduced degree of crystallinity from 12 to 4%.
Highlights
Modified starch is used in various sectors of food industry: confectionery, baking, brewing, meat and dairy, and foodconcentrate, for sale through the trading network, in the catering system, and for technical purposes
Potato starch produced by LLC “August-Kyi” and malic acid (@ 296) were used along with the following solvents: DMSO, DMF, methanol, ethanol
Changes resulting in acylation reaction of potato starch by malic acid chloride are confirmed by a number of factors
Summary
Modified starch is used in various sectors of food industry: confectionery, baking, brewing, meat and dairy, and foodconcentrate, for sale through the trading network, in the catering system, and for technical purposes (in the textile, in paper industry, and for drilling wells). Modified starches refer to nutritional supplements with the indices E1400–E1451. Among chemically modified starches, acetylated [1] oxyalkylated, phosphate and succinate are known. That is why work in the direction of modification of starch for demands in various sectors of economy is needed and is still going on. The authors [2] have made cassava starch modification by propionic acid anhydride to improve interfacial adhesion of polyurethane. The authors [3] propose corn and amaranth starch modification from octane succinyl derivatives in order to improve the emulsification properties and to use in encapsulation. Scientists [4] have made chemical modification of sago starch by reacting esterification with fatty acid chlorides in the absence of organic solvent to produce nonpolar sago ether
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