Abstract
This study aimed to determine the effect of “annealing” acetylated potato starch with a homogenous granule size and various degrees of substitution on the thermal pasting characteristics (DSC), resistance to amylases, rheology of the prepared pastes, swelling power and dynamics of drug release. A fraction of large granules was separated from native starch with the sedimentation method and acetylated with various doses of acetic anhydride (6.5, 13.0 or 26.0 26 cm3/100 g starch). The starch acetates were then annealed at slightly lower temperatures than their pasting temperatures. The annealing process caused an almost twofold increase in the resistance to amylolysis and a threefold increase in the swelling power of the modified starch preparations. The heat of phase transition decreased almost two times and the range of starch pasting temperatures over two times, but the pasting temperature itself increased by ca. 10 °C. The 40 g/100 g addition of the modified starch preparation decreased the rate of drug release from a hydrogel by ca. one-fourth compared to the control sample.
Highlights
The process of native starch heating in a water suspension having a temperature that fits within the range of glass transition temperatures and the initial pasting temperatures is called annealing
The annealing process was reported to increase the viscosity of pastes made of wheat and potato starches, and to decrease the viscosity of those obtained from lentil and oat starches [5]
The annealing of large granules of acetylated starch caused an increase in pasting temperatures, starch resistance to amylolysis and swelling power, and a decrease in the heat of modified starch pasting
Summary
The process of native starch heating in a water suspension having a temperature that fits within the range of glass transition temperatures and the initial pasting temperatures is called annealing The goal of this thermal modification is to bring starch temperature to such a value that would excite the motility of starch molecules but prevent starch transformation into a paste. The annealing process was reported to increase the viscosity of pastes made of wheat and potato starches, and to decrease the viscosity of those obtained from lentil and oat starches [5]. Starch modified using this type of heat treatment has some special applications in the food industry. The application of various modified biopolymers may lead to the development of new hydrogel2foofr1m1 ulations to be used in the field of drug delivery [8]
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