PROPERTIES OF EXTRUDED STARCH MODIFIED WITH PHOSPHORUS AND GLYCIN
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):633–638
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ABSTRACT
The research was aimed at determining properties of starch preparations obtained from starch extruded at various temperatures and subjected to roasting either with phosphates or with phosphates and glycin. Determinations were carried out for: colour difference, content of phosphorus, thermal characteristics of gelatinization DSC, water absorption and water solubility, viscosity, susceptibility of the preparations to the activity of amyloglucosidase. Modification of starch with phosphorus affected a considerable attenuation of differences in some properties resulting from various temperatures of the extrusion process as compared to starch not subjected to chemical modification. The roasting of starch extruded with phosphates and glycin caused its considerable darkening (brown colour) and reduced water absorption determined under cold conditions as compared to starch roasted only with phosphates. The modification with phosphates and glycin did not evoke the expected change in the susceptibility of preparations to the activity of amyloglucosidase. In the present study, monophosphates obtained from extruded potato starch were characterised by ca. 30% resistance to the activity of amyloglucosidase and high (ca. 90%) water solubility.
ISSN:1230-0322