Zięba Tomasz, Kapelko-Żeberska Małgorzata, Gryszkin Artur, Wilczak Aleksandra, Raszewski Bartosz, Spychaj Radosław
Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.
Department of Fermentation and Cereals Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.
Polymers (Basel). 2019 Jan 7;11(1):81. doi: 10.3390/polym11010081.
This study aimed to compare properties of retrograded starch acetates with an identical degree of substitution, but produced from raw materials of various botanical origin. Retrograded starch was produced from potato, wheat, corn, and tapioca starch, and afterwards acetylated with an acetic acid anhydride, adjusting reagent doses to achieve an identical degree of esterification of the modified preparation (2.1 g/100 g). Preparations of retrograded starch and acetylated retrograded starch differed significantly in their properties, which was due to the disparate botanical origin of starch. The highest susceptibility to acetylation was demonstrated for potato starch, and the lowest one for wheat starch. Acetylation of retrograded starch of various botanical origin increased its solubility in water, swelling power and viscosity of its pastes, as well as decreased its amylose content. Preparations of acetylated retrograded starches of disparate botanical origins may be deemed preparations of RS3/4 type resistant starch because they exhibit significant (23.5⁻34.0%) resistance to the activity of amylolytic enzymes.
本研究旨在比较取代度相同，但由不同植物来源的原料生产的糊化淀粉醋酸酯的性能。糊化淀粉由马铃薯、小麦、玉米和木薯淀粉制备，然后用乙酸酐进行乙酰化，调整试剂用量以实现改性制剂相同的酯化度（2.1 g/100 g）。糊化淀粉和乙酰化糊化淀粉制剂在性能上有显著差异，这是由于淀粉的植物来源不同。马铃薯淀粉对乙酰化的敏感性最高，而小麦淀粉最低。不同植物来源的糊化淀粉乙酰化增加了其在水中的溶解度、糊的膨胀力和粘度，并降低了其直链淀粉含量。不同植物来源的乙酰化糊化淀粉制剂可被视为RS3/4型抗性淀粉制剂，因为它们对淀粉酶活性表现出显著的（23.5⁻34.0%）抗性。
