Department of Food Storage and Technology, Wroclaw University of Environmental and Life Science, Chełmońskiego 37/41, 51-630 Wroclaw, Poland.
Carbohydr Polym. 2013 Sep 12;97(2):551-7. doi: 10.1016/j.carbpol.2013.04.079. Epub 2013 May 2.
The aim of the present study was to determine the impact of serial modifications of starch, including firstly starch extrusion or hydrolysis with pullulanase, followed by retrogradation (through freezing and defrosting of pastes) and acetylation (under industrial conditions), on its susceptibility to amylolysis. The method of production had a significant effect on properties of the resultant preparations, whilst the direction and extent of changes depended on the type of modification applied. In the produced starch esters, the degree of substitution, expressed by the per cent of acetylation, ranged from 3.1 to 4.4 g/100 g. The acetylation had a significant impact on contents of elements determined with the atomic emission spectrometry, as it contributed to an increased Na content and decreased contents of Ca and K. The DSC thermal characteristics enabled concluding that the modifications caused an increase in temperatures and a decrease in heat of transition (or its lack). The acetylation of retrograded starch preparations increased their solubility in water and water absorbability. The modifications were found to exert various effects on the rheological properties of pastes determined based on the Brabender's pasting characteristics and flow curves determined with the use of an oscillatory-rotating viscosimeter. All starch acetates produced were characterized by ca. 40% resistance to amylolysis.
本研究的目的是确定淀粉的连续修饰（包括首先用普鲁兰酶进行挤压或水解，然后进行回生（通过糊的冷冻和解冻）和乙酰化（在工业条件下））对其易受淀粉酶解的影响。生产方法对所得制剂的性质有显著影响，而变化的方向和程度取决于应用的修饰类型。在生产的淀粉酯中，取代度（以乙酰化百分率表示）的范围为 3.1 至 4.4 g/100 g。乙酰化对原子发射光谱法测定的元素含量有显著影响，因为它增加了 Na 含量并降低了 Ca 和 K 含量。DSC 热特性表明，修饰导致温度升高，相变热（或缺乏相变热）降低。回生淀粉制剂的乙酰化增加了它们在水中的溶解度和吸水性。基于 Brabender 糊化特性和使用振荡旋转粘度计确定的流动曲线确定的糊的流变性研究发现，修饰对糊的流变性有不同的影响。所有生产的淀粉醋酸酯的抗淀粉酶解能力约为 40%。
