Golachowski Antoni, Drożdż Wioletta, Golachowska Magdalena, Kapelko-Żeberska Małgorzata, Raszewski Bartosz
Department of Food Storage and Technology, Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, C.K. Norwida 25, 50-375 Wroclaw, Poland.
Institute of Health Sciences, Collegium Medicum, University of Opole, ul. Kopernika 11a, 45-040 Opole, Poland.
Foods. 2020 Sep 18;9(9):1311. doi: 10.3390/foods9091311.
Starch modification by chemical reaction is widely used to improve the properties of native starch. Modified by citric acid, starch is characterized by specific properties resulting from the presence of citrate residues and as a result of cross-linking starch. The chemicals used for preparing starch citrates are safe for human health and the natural environment compared to the harsh chemicals used for conventional modifications. Starch citrates are traditionally produced by heating starch-citric acid mixtures in semi-dry conditions or by a heat moisture treatment. The conditions of the modification process (roasting temperature, heating time, citric acid dose) and the botanic source or genotype of starch determine the degree of substitution and the properties of the obtained preparations. Changes of starch properties occurring during esterification lead to reduced relative crystallinity, resulting in a decrease in the affinity for water, the gelatinization parameters, and the viscosity of starch citrate. However, one of the most important outcome of the modification is the formation of resistant starch (RS), which has increased resistance to the action of amylolytic enzymes. Currently, new methods for producing starch citrates with improved functional and rheological properties while maintaining the highest possible content of resistant starch are being sought. The article presents an overview of recent studies on the production, properties. And applicability of starch citrates with special attention paid to their role as preparations of resistant starch (RS). The use of citric acid for modification of starch is better for the technology process, while using cross-linking is better than simply using esterification.
通过化学反应对淀粉进行改性被广泛用于改善天然淀粉的性能。经柠檬酸改性后，淀粉具有因柠檬酸残基的存在以及淀粉交联而产生的特定性能。与用于传统改性的苛刻化学物质相比，用于制备淀粉柠檬酸盐的化学物质对人体健康和自然环境是安全的。淀粉柠檬酸盐传统上是通过在半干条件下加热淀粉 - 柠檬酸混合物或通过湿热处理来生产的。改性过程的条件（烘焙温度、加热时间、柠檬酸用量）以及淀粉的植物来源或基因型决定了取代度和所得制剂的性能。酯化过程中淀粉性质的变化导致相对结晶度降低，从而使淀粉柠檬酸盐对水的亲和力、糊化参数和粘度降低。然而，改性最重要的成果之一是抗性淀粉（RS）的形成，其对淀粉酶作用的抗性增强。目前，人们正在寻找新的方法来生产具有改善的功能和流变性能同时保持尽可能高的抗性淀粉含量的淀粉柠檬酸盐。本文概述了近期关于淀粉柠檬酸盐的生产、性能及适用性的研究，特别关注它们作为抗性淀粉（RS）制剂的作用。使用柠檬酸对淀粉进行改性对工艺过程更有利，而使用交联比单纯使用酯化更好。
