Abstract
AbstractStarches with different amylose (AM)/amylopectin (AP) ratios (waxy potato: WxPS; regular potato: PS; high AM corn: HACS) are hydroxypropylated (HP, two levels) and subsequently acid‐thinned (AT) to produce dual‐modified samples. The physicochemical characteristics and techno‐functional properties of the solutions are investigated, and the data are evaluated statistically (analysis of variance). Differential scanning calorimetry gelatinization experiments reveal a reduction of the transition temperatures particularly due to HP. The subsequent AT decreases the specific enthalpy significantly. HACS samples have lower solubility (S) compared to their potato‐based counterparts (WxPS and PS), but HP enhances the starch's S. The S of the AP of the HACS samples is comparatively high, and HP particularly facilitates the additional solubilization of AM. Dual‐modified samples show characteristics of S similar to the corresponding HP samples. Or particular note, the HP‐modified WxPS and PS, respectively, tend to cause molecular degradation of the polymers dissolved. The hot paste viscosity is impacted significantly by all varied factors.
Highlights
WxPS; regular potato: PS; high AM corn: HACS) are hydroxypropylated (HP, tions, physically, enzymatically, converted, two levels) and subsequently acid-thinned (AT) to produce dual-modified samples
Position of HP starches is very challenging and sophisticated, and the impact of the HP on the molecular starch structure strongly depending on the starch type was
The AM/AP ratio of for examinations based on SEC techniques with high validity
Summary
(Hylon VII), respectively, were used as initial starch material for the experiments (WxPS and PS: Emsland-Stärke GmbH, Emlichheim, Germany; HACS: Ingredion Germany GmbH, Hamburg, Germany). The modification was executed in two steps. The starches underwent an HP to two different levels of MS (–HP-1 and –HP-2 referring to low and high MS, respectively) by grading the amount of propylene oxide added, and the AT samples were prepared by a partial acid hydrolysis, respectively (single modification). The HP samples were subsequently AT (dual modification). The details of the initial starch samples, the modification procedures as well as the comprehensive molecular characteristics are detailed in a previous study.[7]. Deionized water was used for all experiments
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