Relationship Between Sorption Characteristic and Selected Functional Properties of Chemically Modified Waxy Maize Starches
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F19%3A39914344" target="_blank" >RIV/00216275:25310/19:39914344 - isvavai.cz</a>
Result on the web
<a href="https://onlinelibrary.wiley.com/doi/full/10.1111/jfpp.13948" target="_blank" >https://onlinelibrary.wiley.com/doi/full/10.1111/jfpp.13948</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1111/jfpp.13948" target="_blank" >10.1111/jfpp.13948</a>
Alternative languages
Result language
angličtina
Original language name
Relationship Between Sorption Characteristic and Selected Functional Properties of Chemically Modified Waxy Maize Starches
Original language description
The aims of this study were to evaluate the effect of chemical modification of waxy maize starch on its sorption, pasting properties, and in vitro digestibility, and to investigate the relationships among tested properties. The research materials were octenyl succinate, acetylated, oxidized, and acetylated‐oxidized starches. Starch acetylation and octenyl succinylation decreased amount of moisture content adsorbed above 0.4 water activity. For all tested starches, the bound adsorption predominates over free adsorption. Esterification with octenyl succinic or acetic anhydrides increased pastes hot paste and final viscosities. The rapidly digestible starch content decreased after performed modifications of waxy maize starch. Correlation analysis showed that peak viscosity and breakdown parameter of starch pastes were largely dependent on the properties of sorbed water. Ratio of free to bound water (F/B) at different water activities correlated with the setback values and contents of slowly digestible and resistant starch fractions.
Czech name
—
Czech description
—
Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
21101 - Food and beverages
Result continuities
Project
—
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of Food Processing and Preservation
ISSN
0145-8892
e-ISSN
—
Volume of the periodical
43
Issue of the periodical within the volume
7
Country of publishing house
US - UNITED STATES
Number of pages
11
Pages from-to
"13948-1"-"13948-11"
UT code for WoS article
000478813700006
EID of the result in the Scopus database
—