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Main Title: Modification of Starches with Different Amylose/Amylopectin Ratios Using the Dual Approach with Hydroxypropylation and Subsequent Acid‐Thinning: II. Impacts on Gelatinization and Solution Properties
Author(s): Ulbrich, Marco
Flöter, Eckhard
Type: Article
Language Code: en
Abstract: Starches with different amylose (AM)/amylopectin (AP) ratios (waxy potato: WxPS; regular potato: PS; high AM corn: HACS) are hydroxypropylated (HP, two levels) and subsequently acid‐thinned (AT) to produce dual‐modified samples. The physicochemical characteristics and techno‐functional properties of the solutions are investigated, and the data are evaluated statistically (analysis of variance). Differential scanning calorimetry gelatinization experiments reveal a reduction of the transition temperatures particularly due to HP. The subsequent AT decreases the specific enthalpy significantly. HACS samples have lower solubility (S) compared to their potato‐based counterparts (WxPS and PS), but HP enhances the starch's S. The S of the AP of the HACS samples is comparatively high, and HP particularly facilitates the additional solubilization of AM. Dual‐modified samples show characteristics of S similar to the corresponding HP samples. Or particular note, the HP‐modified WxPS and PS, respectively, tend to cause molecular degradation of the polymers dissolved. The hot paste viscosity is impacted significantly by all varied factors.
Issue Date: 14-Oct-2020
Date Available: 16-Dec-2020
DDC Class: 660 Chemische Verfahrenstechnik
Subject(s): DSC gelatinization properties
dual modification approach
hot paste viscosity
starch solubility
Sponsor/Funder: TU Berlin, Open-Access-Mittel – 2020
Journal Title: Starch ‐ Stärke
Publisher: Wiley
Publisher Place: New York, NY
Article Number: 2000145
Publisher DOI: 10.1002/star.202000145
EISSN: 1521-379X
ISSN: 0038-9056
Appears in Collections:FG Lebensmittelverfahrenstechnik » Publications

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