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

dc.contributor.authorUlbrich, Marco
dc.contributor.authorFlöter, Eckhard
dc.date.accessioned2020-12-16T13:09:53Z
dc.date.available2020-12-16T13:09:53Z
dc.date.issued2020-10-14
dc.date.updated2020-12-07T10:45:24Z
dc.description.abstractStarches 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.en
dc.description.sponsorshipTU Berlin, Open-Access-Mittel – 2020en
dc.identifier.eissn1521-379X
dc.identifier.issn0038-9056
dc.identifier.urihttps://depositonce.tu-berlin.de/handle/11303/12203
dc.identifier.urihttp://dx.doi.org/10.14279/depositonce-11078
dc.language.isoenen
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subject.ddc660 Chemische Verfahrenstechnikde
dc.subject.otherDSC gelatinization propertiesen
dc.subject.otherdual modification approachen
dc.subject.otherhot paste viscosityen
dc.subject.otherstarch solubilityen
dc.titleModification of Starches with Different Amylose/Amylopectin Ratios Using the Dual Approach with Hydroxypropylation and Subsequent Acid‐Thinning: II. Impacts on Gelatinization and Solution Propertiesen
dc.typeArticleen
dc.type.versionpublishedVersionen
dcterms.bibliographicCitation.articlenumber2000145en
dcterms.bibliographicCitation.doi10.1002/star.202000145en
dcterms.bibliographicCitation.journaltitleStarch ‐ Stärkeen
dcterms.bibliographicCitation.originalpublishernameWileyen
dcterms.bibliographicCitation.originalpublisherplaceNew York, NYen
tub.accessrights.dnbfreeen
tub.affiliationFak. 3 Prozesswissenschaften>Inst. Lebensmitteltechnologie und Lebensmittelchemie>FG Lebensmittelverfahrenstechnikde
tub.affiliation.facultyFak. 3 Prozesswissenschaftende
tub.affiliation.groupFG Lebensmittelverfahrenstechnikde
tub.affiliation.instituteInst. Lebensmitteltechnologie und Lebensmittelchemiede
tub.publisher.universityorinstitutionTechnische Universität Berlinen
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