Acetylated Distarch Phosphate Research Articles

Effects of native starch and modified starches on the textural, rheological and microstructural characteristics of soybean protein gel

The effects of native starch (NS), acetylated starch (AS), and acetylated distarch phosphate (ADSP) on the gel properties of soybean protein thermal gel were investigated using texture analysis, low-field nuclear magnetic resonance (LF-NMR) spectroscopy, dynamic rheometry and scanning electron microscopy. The results of the textural profile analysis showed that 10% ADSP increased the hardness and chewiness of the mixed gel, while NS and AS led to decreases in the textural properties. The results of the LF-NMR analysis indicated that the AS improved the water-holding capacity of the mixed gel due to the transformation of weakly bound water to strongly bound water. During heating and cooling, the rheological profiles of the elastic (G′) and viscous modulus (G″) of all the samples exhibited a two-stage pattern of decrease and then increase, and the final values of G′ and G″ reached maxima when the ADSP content was 10%. The scanning electron microscopy images showed that the ADSP granules dispersed in the gel network. The integrity of the starch granules was crucial for regulating the properties of the soybean protein gel. These results provided information about the further design and preparation of soybean protein foods containing modified starch.

The effect of modified starches on the gel properties and protein conformation of Nemipterus virgatus surimi.

The study investigated the effect of native cassava starch (NCS), hydroxypropylated starch, acetic acid esterification starch (AAES), acetylated distarch phosphate on gel properties and protein conformation of Nemipterus virgatus surimi. Addition of 10 g kg-1 NCS or 20 g kg-1 AAES could significantly promote the gel strength and textural profiles of the surimi gels (p < .05). The water holding ability and whiteness of surimi were remarkably increased when the four types of starch were added at all concentrations (p < .05). In rheological test, the lower G' was observed in surimi samples added with starch at low temperature, suggesting starch played an inactive filler role in surimi. Along with the increase of starch additive amount, ionic bond and hydrophobic interaction first increased and then decreased, while hydrogen bond first decrease and then increased. According to Raman spectroscopy data, small content of starch promoted the heat-induced conformational transition of surimi protein from α-helix to β-sheet, leading to the change in gel properties of surimi gels. Scanning electron microscopy photographs showed surimi gels added with 20 g kg-1 starch had the finer and denser network structure. Therefore, 20 g kg-1 AAES or 10 g kg-1 NCS or 10 g kg-1 HS could be proposed to a potential modifier to effectively improve the quality of surimi products.

Effects of amino acids on gelatinization, pasting and rheological properties of modified potato starches

The effects of amino acids – cysteine (Cys), glutamic acid (Glu) and lysine (Lys) – on gelatinization, pasting and rheological properties of chemically modified starches including distarch phosphate (E 1412), acetylated distarch phosphate (E 1414) and acetylated distarch adipate (E 1422) were studied. The amino acids were added at 0.2 mol/kg of the starch dry weight. Glu contributed to an increase in gelatinization temperatures of the E 1412 and E 1422 starches, while the same effect, additionally accompanied by increase in gelatinization enthalpy, was found for Lys in the E 1414 and E 1422 systems. Addition of the amino acids decreased peak viscosity of the E 1412 and E 1422 pastes by 26.3–40.8% and 2.3–24.9%, respectively. Furthermore, the amino acids lowered final viscosity of these starches by 9.4–37.7% and 3.9–36.5%, respectively. Significant effects of Glu on pasting behaviour of E 1414 included reductions in both percentage breakdown and percentage setback in viscosity. Mechanical spectra showed that all the systems studied behaved as weak gels. The G′ and G″ values of the E 1412 and E 1422 gels with amino acids were lower than those determined for the respective control samples. The results of creep and recovery test revealed that a common effect of Lys in all the modified starch systems was an elevation of instantaneous compliance (J0) and reduction in retardation time (λret), whereas the effect of the other amino acids on rheological parameters were dependent on the type of starch.

Effects of pre-emulsification by three food-grade emulsifiers on the properties of emulsified surimi sausage

In this study, we investigated the effects of peanut oil pre-emulsification by three food-grade emulsifiers (soy protein isolate (SPI), konjac glucomannan (KGM), and acetylated distarch phosphate (ADSP)) on the properties of emulsified surimi sausage. TPA tests showed that KGM comprehensively improved sausage texture. SPI reduced the emulsified sausage hardness from 131.37 ± 3.12 N to 111.13 ± 1.23 N and ADSP reduced the adhesiveness of the product from −0.57 ± 0.05 to −0.37 ± 0.04. The water holding capacity, emulsification stability, and whiteness properties improved significantly after adding the pre-emulsified peanut oil (p < 0.05). Rheology experiments and particle size measurements revealed competitive emulsification between myosin and each emulsifier. Finally, more uniform distributions of oil droplets in the SPI, KGM, and ADSP groups were observed by optical microscopy. Overall, KGM is suggested as the ideal candidate for the pre-emulsification of peanut oil for emulsified surimi sausage products.

Effects of konjac glucomannan and acetylated distarch phosphate on the gel properties of pork meat myofibrillar proteins.

The effects of konjac glucomannan (KGM) and acetylated distarch phosphate (ADSP) on properties of pork meat myofibrillar protein (MP) were investigated using rotary rheometer, colorimeter, texture analyzer, Fourier transform infrared spectroscopy (FTIR), scanning electron microscope (SEM) and confocal laser scanning microscope (CLSM). The addition of KGM and ADSP resulted in increase in both storage modulus (G') and water holding capacity. Whiteness of MP gels was not influenced by the addition of KGM or ADSP, but the texture of MP gels changed apparently with the incorporation of KGM or ADSP. The temperature sweep showed that the increase in G' was associated with the gelatinization of ADSP and its synergistic effect with KGM. The FTIR indicated that the addition of KGM and ADSP enhanced the hydrogen bond in the gel system. The addition of KGM and ADSP changed the microstructures of MP gels, indicating the possible interactions among KGM, ADSP and MP. The images of CLSM showed that starch granules filled in the gap in the protein network, meanwhile the KGM evenly dispersed in the protein network structure.

Safety assessment of the active substances carboxymethylcellulose, acetylated distarch phosphate, bentonite, boric acid and aluminium sulfate, for use in active food contact materials.

This scientific opinion of the EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF Panel) deals with the safety evaluation of the active substances carboxymethylcellulose, acetylated distarch phosphate (FCM substance No 1071), bentonite, boric acid and aluminium sulfate (FCM substance No 1072). The mixture is intended to be used as a liquid absorber in the packaging of perishable foods to extend their shelf‐life. All substances have been evaluated and approved for use as additives in plastic food contact materials and/or as food additives. Migration of boron into foods was up to 0.7 mg/kg food. Migration of aluminium was not detected (limit of detection (LOD) of 0.001 mg/kg). The CEF Panel concludes that the substances carboxymethylcellulose, acetylated distarch phosphate, bentonite, boric acid and aluminium sulfate are not of safety concern for the consumer when used as active components in moisture and liquid absorbers. The absorbent pads must be used under conditions in which direct contact between the active mixture and the food is avoided and the fluid absorption capacity of the absorber is not exceeded.

Re-evaluation of oxidised starch (E1404), monostarch phosphate (E1410), distarch phosphate (E1412), phosphated distarch phosphate (E1413), acetylated distarch phosphate (E1414), acetylated starch (E1420), acetylated distarch adipate (E1422), hydroxypropyl starch (E1440), hydroxypropyl distarch phosphate (E1442), starch sodium octenyl succinate (E1450), acetylated oxidised starch (E1451) and starch aluminium octenyl succinate (E1452) as food additives.

Following a request from the European Commission, the EFSA Panel on Food Additives and Nutrient sources added to Food (ANS) was asked to deliver a scientific opinion on the re‐evaluation of 12 modified starches (E 1404, E 1410, E 1412, E 1413, E 1414, E 1420, E 1422, E 1440, E 1442, E 1450, E 1451 and E 1452) authorised as food additives in the EU in accordance with Regulation (EC) No 1333/2008 and previously evaluated by JECFA and the SCF. Both committees allocated an acceptable daily intake (ADI) ‘not specified’. In humans, modified starches are not absorbed intact but significantly hydrolysed by intestinal enzymes and then fermented by the intestinal microbiota. Using the read‐across approach, the Panel considered that adequate data on short‐ and long‐term toxicity and carcinogenicity, and reproductive toxicity are available. Based on in silico analyses, modified starches are considered not to be of genotoxic concern. No treatment‐related effects relevant for human risk assessment were observed in rats fed very high levels of modified starches (up to 31,000 mg/kg body weight (bw) per day). Modified starches (e.g. E 1450) were well tolerated in humans up to a single dose of 25,000 mg/person. Following the conceptual framework for the risk assessment of certain food additives, the Panel concluded that there is no safety concern for the use of modified starches as food additives at the reported uses and use levels for the general population and that there is no need for a numerical ADI. The combined exposure to E 1404–E 1451 at the 95th percentile of the refined (brand‐loyal) exposure assessment scenario for the general population was up to 3,053 mg/kg bw per day. Exposure to E 1452 for food supplement consumers only at the 95th percentile was up to 22.1 mg/kg bw per day.

Maltodextrins produced from chemically modified starches as agents affecting stability and rheological properties of albumin foam

The purpose of this work was to study the influence of maltodextrins produced from chemically modified starches (stabilised, cross-linked, and double modified) on the stability and rheological characteristics of foam produced from egg albumin. A significant effect was found, related to the type of chemically modified starch used to produce the maltodextrins, on the stabilising properties of the latter and on the viscoelastic properties of the foam systems. Maltodextrins produced from distarch phosphate exhibited the best foam stabilising properties, while maltodextrins from acetylated starch had no favourable effect on the stability of the foam. Moreover, it was found that foam stability decreased as the dextrose equivalent (DE) value of the maltodextrin increased. The foams stabilised with maltodextrins exhibited viscoelastic properties, with domination of the storage modulus over the loss modulus, and behaviour similar to weak gels. The susceptibility of the foams to deformation was dependent on the type of maltodextrin and its DE value. The foam stabilised with the DE 6 maltodextrin produced from acetylated distarch phosphate was the most resistant to deformation, while foam with maltodextrin produced from acetylated starch was the least resistant to deformation.

Maltodextrins from chemically modified starches. Production and characteristics

The aim of this work was to evaluate whether the type of chemically modified starch (cross-linked and/or stabilised) has any effect on its susceptibility to α-amylase and on the physicochemical properties of the resulting maltodextrins of dextrose equivalent (DE) of 6, 11 and 16. The duration of the enzymatic hydrolysis of starch was established experimentally on the basis of a course of individual starch hydrolysis. The type of chemically modified starch was found to have a significant effect on its susceptibility to enzymatic hydrolysis. Native potato starch was more easily hydrolysed than acetylated starch and acetylated distarch adipate. The types of starch most susceptible to enzymatic degradation were distarch phosphate and acetylated distarch phosphate. The results of a chromatographic analysis revealed that the maltodextrins of DE 6 differed from one another significantly in terms of the amounts of each of the DP1-DP5 fractions. The number average molecular weight and the weight average molecular weight of the maltodextrins were decreasing with an increase in DE.

Maltodextrins from chemically modified starches. Selected physicochemical properties

The aim of this work was to evaluate the effect of chemical modification of starch (cross-linking and/or stabilisation) on selected rheological and functional properties of maltodextrins of dextrose equivalent of 6, 11 and 16. It was found that values of glass transition temperatures were decreasing with dextrose equivalent of maltodextrin. The highest values of glass transition temperature (TG) were determined for maltodextrin of DE 6-obtained from distarch phosphate and acetylated distarch phosphate. Increase in DE value of maltodextrin was also accompanied by decrease and increase in values of intrinsic viscosity and the critical concentration, respectively; however, there was no significant effect of kind of chemical modification of starch on the values of these parameters. Maltodextrin solutions at concentrations of from 10 to 70 % exhibited Newtonian flow behaviour. In the case of 50% solutions of maltodextrins of DE 6 the highest viscosity was produced by maltodextrin from native potato starch, while the lowest one by maltodextrin from acetylated starch. On the other hand, among the maltodextrin of DE 11 this one produced from acetylated starch showed the highest viscosity. All the maltodextrins exhibited surfactant properties in a water-air system, with the strongest effect observed for maltodextrins produced from double chemically modified starches and from acetylated starch. The surface activity was increasing with increasing of the DE value of maltodextrin. Moreover, values of surface tension were decreasing with increasing in maltodextrin concentration in the system.

Effect of high methoxy pectin and sucrose on pasting, rheological, and textural properties of modified starch systems

AbstractMixtures of high methoxy pectin, sucrose, and cross‐linked potato starch (acetylated distarch phosphate (ADP) and acetylated distarch adipate (ADA)) at concentrations of 2.5, 3.5, and 4.5% w/w were used to produce pastes and gels, which were characterized by RVA, steady shear, and oscillatory rheological measurements, and by textural testing. The pectin and sucrose components of the paste and gels affected their rheological and textural properties. The effect of starch concentration on the pasting parameters of the starch–pectin–sucrose systems depended on both amount of added starch and kind of modified starch, however, for each starch concentration both peak and final viscosities of the mixed systems were greater than these of the respective starch alone pastes. A domination of elastic properties over viscous features (G′&gt;G″) were observed in the starch–pectin–sucrose systems, with increase in the values of storage and loss moduli with increase in starch concentration. The mixed systems appeared to be more rigid during the extrusion than the starch alone gels, with the values of textural parameters increasing with increase in starch concentration more in ADP than ADA systems.

Physicochemical properties of cross-linked and acetylated starches and products of their hydrolysis in continuous recycle membrane reactor

The aim of the present work was to study the physicochemical properties of doubly modified, by cross-linking and acetylating, starches as well as the products of their enzymatic hydrolysis. A two step procedure of hydrolysis, including the batch and membrane reactors, were investigated. The second step of enzymatic processes were carried out in a continuous recycle membrane reactor (CRMR). Three kinds of commercial starches – two preparations of acetylated distarch adipate E1422 of different degrees of cross-linking, as well as one preparation of acetylated distarch phosphate E1414 were examined. It was found that the degree of substitution of acetyl groups in the macromolecules of starch did not influence the effectiveness of hydrolysis. However, the degree of cross-linking with adipate groups slightly decreased the efficiency of processing in the CRMR. Additionally, the relationship between the type of hydrocolloid and its adsorption activity in the air/water and oil/water systems was considered. All obtained derivatives revealed adsorption properties and reduced the surface/interface tension in the air/water and oil/water systems. The efficiency and effectiveness of adsorption of the investigated hydrocolloids were affected by the type of modification as well as the degree of substitution of acetyl groups in the macromolecules of starch. Particle size distributions formed in aqueous solutions for all investigated hydrolyses were determined and compared with results obtained for commercial products.

Malabsorption of modified food starch (acetylated distarch phosphate) in normal infants and in 8–24‐month‐old toddlers with non‐specific diarrhea, as influenced by sorbitol and fructose

Acetylated distarch phosphate (ADiSP) is a modified starch used in some baby foods. The bioavailability of ADiSP and a native (unmodified) starch was evaluated in 20 normal infants and 21 toddlers aged 8–24 mo with chronic non‐specific diarrhea. Formulae contained 8% native or 8% modified waxy maize starch. No infant or toddler consuming Formula N (native starch) had elevated peak breath hydrogen levels (20 ppm or greater), stools clinically positive for reducing substances (0.75% or greater) or loose stools. Fourteen infants received formula M (modified starch): 2 had elevated breath hydrogen, 1 had positive stools and another had loose stools. Of the 21 toddlers fed formula M, 2 had elevated breath hydrogen, but none had positive stools or loose stools. Formula NS (native starch with 2% sorbitol) had little effect on breath hydrogen in the infants but significantly increased it in the toddlers. Formula NS produced loose stools in 2 toddlers but no clinically positive stools in any infant or toddler. Formula MS (modified starch with 2% sorbitol) elevated breath hydrogen in 3 infants and 8 toddlers, and produced positive stools in 2 infants and 2 toddlers, and loose stools in 4 infants and 7 toddlers. Formula MSF (modified starch with 2% sorbitol and 5% fructose) elevated breath hydrogen in 7 infants and 10 toddlers, positive stools in 7 infants and 6 toddlers, and loose stools or diarrhea in 7 infants and 11 toddlers. Conclusion: ADiSP modified starch can increase breath hydrogen and produce loose stools. Sorbitol and fructose aggravate the malabsorption, in some cases leading to frank diarrhea.

Starch Identification and Determination in Sweetened Fruit Preparations. 2. Optimization of Dialysis and Gelatinization Steps, Infrared Identification of Starch Chemical Modifications

Identification and quantification of starch used as thickening and gelling agent (TGA) in sweetened fruit preparations (SFP) are difficult because of the low levels of concentration and the heterogeneous, gelified, and highly sweetened nature of the medium. A method is proposed that overcomes those difficulties. In a first step, starches are identified by optical microscopy and acetyl and hydroxypropyl modifications are characterized by Fourier transform infrared spectroscopy (FT-IR). Starch quantification requires high purification, achieved by dialysis to remove most of the sucrose. The experimental conditions of this step are optimized. A previous gelatinization treatment, the conditions of which are studied here, improves significantly the enzymatic hydrolysis of starch and the quantification of the released glucose. The method proposed, applied to 15 different SFP, allows an accurate and repeatable determination of distarch phosphate, acetylated distarch phosphate, and acetylated distarch adipate. It...

Comparison of various types of starch when used in meat sausages

Technological and sensory properties of meat sausages formulated with 4·0% of either potato flour, modified (acetylated distarch phosphate) potato starch, wheat, corn or tapioca starch were compared. Sausages were analyzed after cooking at temperatures between 65 and 85°C followed by storage at 5°C and −25°C. Characteristics evaluated were weight loss during cooking and storage, instrumentally and sensory assessed firmness, taste and smell of sausages. The results revealed differences in the suitability of starches for use in meat sausages. Part of the differences could be ascribed to differences in gelatination properties of the starches. With the criteria used for evaluating quality, potato flour was rated as the best suited starch followed by wheat starch while tapioca was rated as the least suited. Corn starch required cooking temperatures above 75°C and showed relatively low freeze/thaw stability. The modified potato starch stored well both above and below the freezing point.

A Study of Native and Chemically Modified Potato Starch. Part I: Analysis and Enzymic Availability in vitro

AbstractThe availability of native and chemically modified potato starch to α‐amylase was studied in vitro (distarch phosphate, acetylated distarch phosphate and hydroxypropyl distarch phosphate). Enzyme availability was also related to results obtained during analysis of starch and dietary fibre, The degree of substitution (DS) was determined by 1HNMR spectroscopy and the substitution sites were evaluated by gasliquid chromatography and mass spectrometry.Substitution with acetyl‐ and hydroxypropyl groups reduced the availability of drum‐dried starch derivatives to α‐amylase. In contrast, the susceptibility of raw starch increased after introduction of hydroxypropyl groups. Cross‐linking with phosphate only had but minor effects on enzyme availability. The recovery of starch during analysis depended on (a) degree of hydrolysis to glucose (b) whether or not the substitution groups were removed. The lowest yields were observed when analyzing substituted derivatives after boiling and enzymic hydrolysis (60‐70%). Enzymically unavailable starch was not recovered as dietary fibre when using an enzymic gravimetric assay.

An improved enzymic method for the determination of native and modified starch

AbstractAn improved method for the determination of starch by sequential hydrolysis with thermostable bacterial α‐amylase and fungal amyloglucosidase is described. Glucose was determined colorimetrically by a glucose oxidase‐peroxidase‐chromogen system at pH 7. Native normal and waxy starches, and distarch phosphate, gave quantitative yields of glucose with a high degree of precision (coefficient of variation less than 1%). Acetylated distarch phosphate, high‐amylose starch and retrograded amylose were initially treated with 1M NaOH for 30 min, then neutralised and analysed successfully as normal starch. Oxidised starch did not give a quantitative yield of glucose because of the presence of dicarboxylic groups in the polymer. For samples containing normal and waxy starch the analysis was carried out in about 4 h. The method was applied to a range of starch‐containing foodstuffs and the results are reported.

A comparison of the effects of lactose and of two chemically modified waxy maize starches on mineral metabolism in the rat

Diets containing 30% by weight of waxy maize starch, lactose monohydrate, acetylated distarch phosphate (EEC No. 1414) or acetylated distarch adipate (EEC No. 1422) were fed to weanling female Specified Pathogen-Free Sprague-Dawley rats for 1 yr and to similar 9-month-old rats for 34 wk. Behaviour and general health were unaffected by the different diets and there were no diet-related differences in food consumption. At the end of the experiment with 9-month-old rats the mean body weight of the animals receiving lactose was significantly lower than that of the controls receiving starch. The animals receiving the modified starches were slightly but not significantly heavier than the controls at the end of both experiments. The main treatment-related changes in rats on the three test diets were (1) caecal enlargement, (2) increased urinary excretion of calcium, (3) increased renal calcification as measured by chemical analysis of renal tissue obtained at autopsy and (4) increased medullary and pelvic nephrocalcinosis as assessed histopathologically. Acetylated distarch adipate had a slightly greater effect on the above parameters than acetylated distarch phosphate but both modified starches had less effect than lactose. The calcium content of the kidneys, as measured by chemical analysis or histopathology, increased with age, even in the animals receiving the control diet. This change may be due to excessively high concentrations of calcium and phosphorus in all the diets, including the control diet. Cortico-medullary mineral deposits were not a feature in these studies possibly because the diets were not deficient in magnesium. The importance of correct dietary formulation in long-term toxicity studies is emphasized.

Two-year feeding and multigeneration studies in rats on five chemically modified starches

Five chemically modified starches, acetylated distarch phosphate, acetylated diamylopectin phosphate, starch acetate, hydroxypropyl distarch glycerol and phosphated distarch phosphate, were fed to rats at dietary levels of 0 (control), 5, 10 and 30% for 2 yr and at one level, 10%, over three generations. In the 2-yr study, no adverse effects were observed on mortality, food intake, haematology, blood biochemistry or urine composition. Each of the modified starches examined, except the phosphated distarch phosphate, slightly reduced body weights at the 30% level and caused distinct caecal enlargement at 10 and 30%, but the microscopic structure of the caecal wall was normal. In comparison with the controls, the males fed the 30% level of any of the modified starches showed a slightly increased degree and incidence of focal hyperplasia of the renal papillary and pelvic epithelium, accompanied by calcified patches in the underlying tissue. The studies did not provide any indication of carcinogenicity. The multigeneration study showed no effect on fertility, on lactation performance or on embryonic or pre-weaning mortality. Extensive microscopic examination of the F3b-generation rats failed to reveal any changes attributable to treatment. It was concluded that the feeding of each of the modified starches at dietary levels up to 30% for 2 yr and at a level of 10% over three generations did not result in any distinct effect of toxicological significance.