Abstract
One of the examples of physical starch modifications is the retention of a starch suspension in water having a temperature slightly lower than the pasting temperature (annealing). The aim of this study was to investigate the effect of the annealing process performed at various temperatures as the first stage of starch modification. The annealed starch preparations were then esterified using acetic acid anhydride. Finally, the annealed and acetylated starch preparations were determined for their properties. The annealing of starch before acetylation triggered changes in the properties of the modified preparations. It contributed to a higher degree of starch substitution with acetic acid residues and to the increased swelling power of starch. Both these properties were also affected by the annealing temperature. The highest resistance to amylolysis was found in the case of the starch preparation annealed at 53.5 °C and acetylated. The double modification involving annealing and acetylation processes increased the onset and end pasting temperatures compared to the acetylation alone. Similar observations were made for the consistency coefficient and yield point.
Highlights
Starch is a natural plant raw material applicable in many branches of the industry, which usually makes use of its modified preparations, i.e., starch subjected to various treatments to modify its properties
The annealing process has a significant effect on the possibility of starch substitution with acetic acid residues, there is paucity of literature data regarding the impact of starch annealing on its susceptibility to esterification
The heating of a native starch suspension leads to an increase in the volume of starch granules caused by slow water penetration into their interior
Summary
Starch is a natural plant raw material applicable in many branches of the industry, which usually makes use of its modified preparations, i.e., starch subjected to various treatments to modify its properties. The methods of starch modification can be divided into physical, chemical, and enzymatic ones [1,2,3,4,5], and their combinations are employed to achieve desired starch properties [6,7,8]. One of the examples of physical starch modifications is the retention of a starch suspension in water having a temperature slightly lower than the pasting temperature. This process has been defined as annealing [10]. The swelling of the granule is limited and its form is preserved [10,11,12,13]
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