THERMOLYSIS OF POTATO STARCH UNDER AMMONIA

Potato starch was thermolysed under ammonia at 140-220^oC for 2 to 6 h. Ammonia clearly inhibited dextrinization of starch and under the most drastic experimental conditions (6 h, 220⁰C) almost negligibly bound to starch. Neither temperature nor reaction time influenced linearly the aqueous solubility and water binding capacity of resulting British gums. The combination of the reaction parameters provided formation of more hydrophobic products with higher water binding capacity.

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Modification in Physicochemical, Structural and Digestive Properties of Potato Starch During Heat-Moisture Treatment Combined with Microwave Pre- and Post-Treatment

SELECTED PROPERTIES OF POTATO STARCH SUBJECTED TO MULTIPLE PHYSICAL AND CHEMICAL MODIFICATIONS

PROPERTIES OF EXTRUDED STARCH MODIFIED WITH PHOSPHORUS AND GLYCIN

RHEOLOGICAL PROPERTIES OF POTATO STARCH PASTES WITH THE ADDITION OF KAOLIN

MODIFICATION-INDUCED CHANGES IN POTATO STARCH SUSCEPTIBILITY TO AMYLOLYTIC ENZYME ACTION

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.