Search for Author, Title, Keyword
Current issue
In press
Archive
About the Journal
Editorial Policies
Instructions for Authors
4/2017 vol. 67
Stats
Get citation
Selected Rheological Properties of RS3/4 Type Resistant Starch
Małgorzata Kapelko-Żeberska
,
 
Tomasz Zięba
,
 
Radosław Spychaj
,
 
Artur Gryszkin
 
 
 
More details
Hide details
 
Publication date: 2017-12-31
 
 
Pol. J. Food Nutr. Sci. 2017;67(4):293-299
DOI: https://doi.org/10.1515/pjfns-2016-0033
 
 
Article (PDF)
References (33) Citations (7)
 
KEYWORDS
retrograded potato starch
acetylated distarch adipate
rheological properties
 
ABSTRACT
This study was aimed at determining the effect of acetylation degree and crosslinking of retrograded starch with adipic acid on selected rheological properties of prepared pastes and gels. The esterification of retrograded starch allowed obtaining preparations with various degrees of substitution with residues of acetic (0.7-11.2 g/100 g) and adipic acids (0.1-0.3 g/100 g). Acetylation and crosslinking caused a decrease in amylose content of the preparations (3-21 g/100 g). Solubility of the preparations in water, in a wide range of variability, was increasing along with an increasing degree of acetylation and with a decreasing degree of crosslinking (19-100 g/100 g). Values of most of the rheological coefficients determined based on the flow curves of the prepared pastes and mechanical spectra of gels (3.5∙sn, 4.2<τ0C<70 Pa, 0.26<tgα<0.57) were increasing in a wide range along with increasing crosslinking of starch. Changes in the rheological properties upon the effect of double modification were not the sum of changes proceeding as a result of single modifications. Instead, interaction of both factors was observed. The conducted modifications enable modelling the properties of produced preparations.
 
REFERENCES (33)
1.
Akintayo C.O., Akintayo E.T., Preparation, composition and physico-chemical characteristics of native, oxidized and acetylated African yambean (Sphenostylis Sternocarpa) starches. Adv. in Nat. Appl. Sci., 2009, 3, 196–203.
Google Scholar
 
 
2.
Ali T.M., Hasnain A., Functional and morphological characterization of low-substituted acetylated white sorghum (Sorghum bicolor) starch. Int. J. Polym. Anal. Ch., 2011, 16, 187–198.
Google Scholar
 
 
3.
Berski W., Ptaszek A., Ptaszek P., Ziobro R., Kowalski G., Grzesik M., Achremowicz B., Pasting and rheological properties of oat starch and its derivatives. Carbohydr. Polym., 2011, 83, 665–671.
Google Scholar
 
 
4.
Bushra M., Xu X.X., Pan S.Y., Microwave assisted acetylation of mung bean starch and the catalytic activity of potassium carbonate in free solvent reaction. Starch/Stärke, 2013, 65, 236–243.
Google Scholar
 
 
5.
Diop C.I.K., Li H.L., Xie B.J., Shi J., Combinatorial effects of mechanical activation and chemical stimulation on the microwave assisted acetylation of corn (Zea mays) starch. Starch/Stärke, 2011, 63, 96–105.
Google Scholar
 
 
6.
Emeje M., Kalita R., Isimi C., Buragohain A., Kunle O., Ofoefule S., Synthesis, physicochemical characterization, and functional properties of an esterified starch from an underutilized source in Nigeria. Afr. J. Food Agric. Nutr. Dev., 2012, 12, 7001–7018.
Google Scholar
 
 
7.
Global Industry Analysts, INC. 2015. Starch: A Global Strategic Business Report – Highlights.
Google Scholar
 
 
8.
Han F., Liu M., Gong H., Lü S., Ni B., Zhang B., Synthesis, characterization and functional properties of low substituted acetylated corn starch. Int. J. Biol. Macromol., 2012, 50, 1026–1034.
Google Scholar
 
 
9.
Haralampu S. G., Resistant starch – a review of the physical properties and biological impact of RS3. Carbohydr. Polym., 2000, 41, 3, 285–292.
Google Scholar
 
 
10.
Huang J., Schols H.A., Jin Z., Sulmann E., Voragen A.G.J., Characterization of differently sized granule fractions of yellow pea, cowpea and chickpea starches after modification with acetic anhydride and vinyl acetate. Carbohydr. Polym., 2007, 67, 11–20.
Google Scholar
 
 
11.
Jane J., Xu A., Radosavljevic M., Seib P.A., Location of amylose in normal starch granules. I. Susceptibility of amylose and amylopectin to cross-linking reagents. Cereal Chem., 1992, 69, 4, 405–409.
Google Scholar
 
 
12.
Kapelko M., Zięba T., Golachowski A., Gryszkin A., Effect of the production method on the properties of RS3/RS4 type resistant starch. Part 1. Properties of retrograded starch (RS3) produced under various conditions and its susceptibility to acetylation. Food Chem., 2012, 135, 1494–1504.
Google Scholar
 
 
13.
Kapelko M., Zięba T., Michalski A., Effect of the production method on the properties of RS3/RS4 type resistant starch. Part 2. Effect of a degree of substitution on the selected properties of acetylated retrograded starch. Food Chem., 2012a, 135, 2035–2042.
Google Scholar
 
 
14.
Kapelko M., Zięba T., Michalski A., Gryszkin A., Effect of cross-linking degree on selected properties of retrograded starch adipate. Food Chem., 2015, 167, 124–130.
Google Scholar
 
 
15.
Kapelko-Żeberska M., Zięba T., Spychaj R., Gryszkin A., Acetylated adipate of retrograded starch as RS ¾ type resistant starch. Food Chem., 2015, 188, 365-369.
Google Scholar
 
 
16.
Leszczyński W., Resistant starch – classification, structure, production. Pol. J. Food Nutr. Sci., 2004, 13/54, 37–50.
Google Scholar
 
 
17.
Morrison W.R., Laignelet B., An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches. J. Cereal Sci., 1983, 1, 9–20.
Google Scholar
 
 
18.
Muljana H., Picchioni F., Heeres H.J, Janssen L.P.B.M., Green starch conversions: Studies on starch acetylation in densified CO2. Carbohydr. Polym., 2010, 82, 653–662.
Google Scholar
 
 
19.
Richter M., Augustat S., Schierbaum F., Ausgewählte Methoden der Stärkechemie. 1968, VEB Fachbuch Verlag Leipzig.
Google Scholar
 
 
20.
Sajilata M.G., Singhal R.S., Kulkarni P.R., Resistant starch – A review. Compreh. Rev. Food Sci. Food Safety, 2006, 5, 1–17.
Google Scholar
 
 
21.
Schramm G., Aspects of rheometry. 1994, in: A Practical Approach to Rheology and Rheometry. 2nd Edition (ed. G. Schramm). Gebrueder HAAKE GmbH, pp. 15–35.
Google Scholar
 
 
22.
Simsek S., Ovando-Martínez M., Whitney K., Bello-Pérez L., Effect of acetylation, oxidation and annealing on physicochemical properties of bean starch. Food Chem., 2012, 134, 1796–1803.
Google Scholar
 
 
23.
Singh A.V., Nath N.K., Synthesis, characterization, and compatibility study of acetylated starch with lamivudine. J. Therm. Anal. Calorim., 2012, 108, 307–313.
Google Scholar
 
 
24.
Singh H., Sodhi N.S., Singh N., Structure and functional properties of acetylated sorghum starch. Int. J. Food Prop., 2012, 15, 312–325.
Google Scholar
 
 
25.
Song J.Y., Park J.H., Shin M., The effects of annealing and acid hydrolysis on resistant starch level and the properties of cross-linked RS4 rice starch. Starch/Stärke, 2011, 63, 147–153.
Google Scholar
 
 
26.
Wang S., Copeland L., New insights into loss of swelling power and pasting profiles of acid hydrolyzed starch granules. Starch/Stärke, 2012, 64, 538–544.
Google Scholar
 
 
27.
Wani I.A., Sogi D.S., Gill B.S., Physicochemical properties of acetylated starches from some Indian kidney bean (Phaseolus vulgaris L.) cultivars. Int. J. Food Sci. Technol., 2012, 47, 1993–1999.
Google Scholar
 
 
28.
Wurzburg O.B., Modified Starches - Properties and Uses. 1987, Boca Raton Florida CRS Press Inc.
Google Scholar
 
 
29.
Yu S.X., Mu T.H., Zhang M., Ma M.M., Zhao Z.K., Effects of retrogradation and further acetylation on the digestibility and physicochemical properties of purple sweet potato flour and starch. Starch/Stärke, 2015, 67, 892 – 902.
Google Scholar
 
 
30.
Zaragoza E.F., Zapata E.S., Sendra E., Sayas E., Navarro C., Fernández-López J., Pérez-Alvarez J.A., Resistant starch as prebiotic: A review. Starch/Stärke, 2011, 63, 406–415.
Google Scholar
 
 
31.
Zięba T., Juszczak L., Gryszkin A., Properties of retrograded and acetylated starch preparations. Part 2. Dynamics of saccharification with amyloglucosidase and rheological properties of resulting pastes and gels. LWT – Food Sci. Technol., 2011, 44, 1321–1327.
Google Scholar
 
 
32.
Zięba T., Kapelko M., Szumny A., Effect of preparation method on the properties of potato starch acetates with an equal degree of substitution. Carbohydr. Polym, 2013, 94, 193–198.
Google Scholar
 
 
33.
Zięba T., Gryszkin A., Kapelko M., Selected properties of acetylated adipate of retrograded starch. Carbohydr. Polym., 2014, 99, 687–691.
Google Scholar
 
 
 
CITATIONS (7):
1.
PREPARATION AND CHARACTERISATION OF ACETYLATED WHEAT STARCH SUPPORTING FOR DIABETES TREATMENT
Thi Tran, Khac Nguyen, Huu Tran
Journal of Medicine and Pharmacy
 
CrossRef
 
 
2.
PREPARATION AND CHARACTERISATION OF ACETYLATED WHEAT STARCH SUPPORTING FOR DIABETES TREATMENT
Thi Tran, Khac Nguyen, Huu Tran
Journal of Medicine and Pharmacy
 
CrossRef
 
 
3.
Changes in the Structure and Digestibility of Wrinkled Pea Starch with Malic Acid Treatment
Miaomiao Shi, Qunyu Gao, Yanqi Liu
Polymers
 
CrossRef
 
 
4.
PREPARATION AND CHARACTERISATION OF ACETYLATED WHEAT STARCH SUPPORTING FOR DIABETES TREATMENT
Thi Tran, Khac Nguyen, Huu Tran
Journal of Medicine and Pharmacy
 
CrossRef
 
 
5.
Physicochemical Properties and Digestion Resistance of Acetylated Starch Obtained from Annealed Starch
Ewa Zdybel, Aleksandra Wilczak, Małgorzata Kapelko-Żeberska, Ewa Tomaszewska-Ciosk, Artur Gryszkin, Anna Gawrońska, Tomasz Zięba
Polymers
 
CrossRef
 
 
6.
Effects of Heat-Moisture Treatment Whole Tartary Buckwheat Flour on Processing Characteristics, Organoleptic Quality, and Flavor of Noodles
Yunlong Li, Wenwen Chen, Hongmei Li, Jilin Dong, Ruiling Shen
Foods
 
CrossRef
 
 
7.
Functionalization Methods of Starch and Its Derivatives: From Old Limitations to New Possibilities
Arkadiusz Zarski, Kamila Kapusniak, Sylwia Ptak, Magdalena Rudlicka, Sergiu Coseri, Janusz Kapusniak
Polymers
 
CrossRef
 
 
Share
Send by email
RELATED ARTICLE
Impact of Sesame (Sesamum indicum L.) Oil Cake on Pasta Physicochemical Properties
Grain of Hybrids Between Spelt (Triticum spelta L.) and Bread Wheat (Triticum aestivum L.) as a New Raw Material for Breadmaking
Effect of Transglutaminase and Bacterial Concentrates on the Development of Functional and Technological Properties of Minced Meat
PROPERTIES OF DOUGH AND QUALITATIVE CHARACTERISTICS OF WHEAT BREAD WITH ADDITION OF INULIN
RHEOLOGICAL PROPERTIES OF POTATO STARCH PASTES WITH THE ADDITION OF KAOLIN
Indexes
 
Keywords index
Topics index
Authors index
eISSN:2083-6007
ISSN:1230-0322
Journals System - logo
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.
© 2006-2024 Journal hosting platform by Bentus
Scroll to top