Abstract
AbstractCommercial starches with different amylose (AM)/amylopectin (AP)‐ratios (waxy potato: WxPS, regular potato: PS, high AM corn: HACS) are hydroxypropylated (HP, pilot plant scale, two levels) and subsequently acid‐thinned (AT, laboratory scale) to produce dual‐modified samples. The gradation of the molar substitution (MS) obtained is significant for each starch basis. Investigation by means of scanning electron microscopy reveals a basically intact granular structure with surface defects. The molecular properties are comprehensively characterized using size exclusion chromatography‐multi angle laser light scattering‐differential refractive index detection (SEC‐MALS‐DRI) and corresponding conventional calibration (SEC‐cal‐DRI). The evaluation of the molecular data (MS and weight average molar mass, Mw) by means of statistical analysis (ANOVA) identifies statistically significant impacts with respect to the starch type, the substitution level, and the AT treatment.
Highlights
AP, and the so-called high AM varieties conhydroxypropylated (HP, pilot plant scale, two levels) and subsequently acid-thinned (AT, laboratory scale) to produce dual-modified samples
An incremental molar substitution (MS) by gradation of the propylene oxide dosage was achieved for all starches, but presumably, the unique granular integrity of the high AM corn starch variety reduced the level of substitution compared to the way potato starches reacted to the same conditions
The granular structure remained intact and smaller defects can be assigned to both HP and AT
Summary
Commercial native waxy potato starch (WxPS; Empure AKS 100), commercial native regular potato starch (PS; Superior), and commercial native high AM corn starch (HACS; Hylon VII) were used as initial starch material for the experiments. The potato based starches were provided by Emsland-Stärke GmbH (Emlichheim, Germany) and the corn starch genotype by Ingredion Germany GmbH (Hamburg, Germany). The AM contents were 0% w/w (WxPS, supplier information), 24.3 ± 0.2% w/w (PS, determined elsewhere[41]), and 73.8% w/w (HACS, supplier information). The dry matter content (DM) was determined using a moisture analyzer (MA 30, Sartorius, Göttingen, Germany), and the protein as well as lipid content were supplier information (WxPS: 80.75% w/w DM, 0.1% w/w protein, 0.1% w/w lipid; PS: 81.24% w/w DM, 0.1% w/w protein, 0.1% w/w lipid; HACS: 88.37% w/w DM, 0.5% w/w protein)
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