Abstract
Zinc deficiency is a world wide problem, centred on the lower income population, though not restricted to it. Food supplementation with magnesium is also considered of interest for correcting deficiencies in this oligoelement. Highpressure partially gelatinised starch is proposed as a vehicle for inclusion of these metals in food products. While highpressure levels (and/or temperature) give rise to total gelatinisation, lower pressures, at temperatures close to ambient, yield partially-gelatinised products, where only a portion of the intramolecular bonds in the amylopectin double helix has been substituted by intermolecular bonds between the unfolded amylopectin and water, as it can be deduced by differential scanning calorimetry, while the resultant granular microstructure is strongly altered (observed by low temperature scanning electron microscopy). Production of this modified starch implies lower energy expense, compared to thermal gelatinisation, and it guarantees higher homogeneity in the final degree of gelatinisation. The effect of moderated high-pressure treatments (400 MPa, 25 deg C, 35 min) on potato and corn starches has been studied. The effect of pressure treatment, after alkaline treatment or the addition of another hydrocolloid (guar gum) has also been considered. The observed preferential binding of zinc and magnesium salts to these modified starches (after determination of metal content by atomic absorption spectrophotometry) is favourable to the use of these products as metal carriers.
Highlights
Zinc deficiency is a world wide problem, centred on the lower income population, though not restricted to it
Alkaline-treated or guar gum-added suspensions of potato or corn starch were treated with highpressure
A large number of granules corresponding to different regions of the sample on the stage were observed before representative electron micrographs were taken. Both potato and corn starch appeared destabilized after high-pressure treatment (400 MPa, 25°C and 35 min) in differential scanning calorimetry (DSC) thermograms
Summary
Zinc deficiency is a world wide problem, centred on the lower income population, though not restricted to it. While highpressure levels (and/or temperature) give rise to total gelatinisation, lower pressures, at temperatures close to ambient, yield partially-gelatinised products, where only a portion of the intramolecular bonds in the amylopectin double helix has been substituted by intermolecular bonds between the unfolded amylopectin and water, as it can be deduced by differential scanning calorimetry, while the resultant granular microstructure is strongly altered (observed by low temperature scanning electron microscopy). Production of this modified starch implies lower energy expense, compared to thermal gelatinisation, and it guarantees higher homogeneity in the final degree of gelatinisation. Enzymatic or physical modifications of starch structure are reflected both in gelatinisation temperature and enthalpy
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