PHYSICAL AND CHEMICAL MODIFICATION OF POTATO STARCH TO OBTAIN RESISTANT STARCH PREPARATIONS
 
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Pol. J. Food Nutr. Sci. 2010;60(2):153–157
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ABSTRACT
The aim of the study was to obtain soluble and extruded starch preparations from potato starch, then to subject them to roasting with phosphates and/or glycin as well as to assess the effect of the order of double chemical modifications on their properties. The soluble starch was prepared by Lintner method, whereas the extruded starch was obtained using a single-screw extruder at 140-160-180°C. The starch preparations were produced using single chemical modification (roasting at 160°C with phosphates or glycin) as well as double modification of starch with a various order of the processes applied. The content of phosphorus, water solubility at a temperature of 30 and 80°C, resistance to amyloglucosidase activity and flow curves of the gelatinised starches were determined. The modifications carried out caused considerable changes in starch properties, and direction and extent of those changes were found to depend on the type and order of modifications. The modifications allowed obtaining the preparations of soluble starch with the resistance to amyloglucosidase activity accounting for nearly 20%.
ISSN:1230-0322