Please use this identifier to cite or link to this item: http://dx.doi.org/10.14279/depositonce-9660
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Main Title: Functional properties of acid‐thinned potato starch: impact of modification, molecular starch characteristics, and solution preparation
Author(s): Ulbrich, Marco
Flöter, Eckhard
Type: Article
Language Code: en
Abstract: A matrix of 27 acid‐thinned (AT) potato starch (PS) samples is prepared in a laboratory scale in slurry by gradation of the process parameters temperature (30, 40, and 50 °C), acid concentration (0.3, 0.6, and 0.9 m HCl) and time (4, 10, and 20 h), and is investigated in terms of functional properties (range of molar mass [Mw] between 17.7 × 106 and 1.95 × 104 g mol−1). The solubility (S) increased basically with a higher degree of molecular degradation and disintegration temperature, and the viscosity decreased systematically with decreasing Mw and increasing disintegration temperature. The existence of a specific Mw range of the starch to achieve highest gel strength is proved. However, an impact of the molecular properties on the light transmittance (Tgel) can be excluded, since all starch gels are opaque. A correlation between the strength and the specific non‐freezable bound water content (wnf) of the gels is found. High gel strength is accompanied by comparatively low wnf. In particular, the viscosity (processing) and the gel strength (final product characteristic), which are important technofunctional properties for the industrial application of AT starches, are found to be directly correlated to the Mw of the starch product. Moreover, the latter is controllable by the hydrolysis process parameters.
URI: https://depositonce.tu-berlin.de/handle/11303/10765
http://dx.doi.org/10.14279/depositonce-9660
Issue Date: 18-Sep-2019
Date Available: 13-Feb-2020
DDC Class: 660 Chemische Verfahrenstechnik
Subject(s): acid-thinned starch
clarity
hot paste viscosity
mechanical gel strength
non-freezable water
potato starch
Sponsor/Funder: TU Berlin, Open-Access-Mittel - 2019
License: https://creativecommons.org/licenses/by/4.0/
Journal Title: Starch
Publisher: Wiley
Publisher Place: Weinheim
Volume: 71
Issue: 11-12
Article Number: 1900176
Publisher DOI: 10.1002/star.201900176
EISSN: 1521-379X
ISSN: 0038-9056
Appears in Collections:FG Lebensmittelverfahrenstechnik » Publications

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