Relationship Between Sorption Characteristic and Selected Functional Properties of Chemically Modified Waxy Maize Starches

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Relationship Between Sorption Characteristic and Selected Functional Properties of Chemically Modified Waxy Maize Starches

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Relationship Between Sorption Characteristic and Selected Functional Properties of Chemically Modified Waxy Maize Starches

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2019

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food Processing and Preservation

ISSN

0145-8892

e-ISSN

—

Svazek periodika

43

Číslo periodika v rámci svazku

7

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

11

Strana od-do

"13948-1"-"13948-11"

Kód UT WoS článku

000478813700006

EID výsledku v databázi Scopus

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