Department of Food Storage and Technology, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.
Department of Carbohydrates Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
Molecules. 2022 Apr 11;27(8):2454. doi: 10.3390/molecules27082454.
The present study aimed to determine changes in the properties of starch triggered by its long-lasting (1, 2, 4, 7, 10, or 14 days) retention with citric acid (5 g/100 g) at a temperature of 40 °C. The starch citrates obtained under laboratory conditions had a low degree of substitution, as confirmed via NMR and HPSEC analyses. The prolonging time of starch retention with citric acid at 40 °C contributed to its increased esterification degree (0.05-0.11 g/100 g), swelling power (30-38 g/g), and solubility in water (19-35%) as well as to decreased viscosity of the starch pastes. Starch heating with citric acid under the applied laboratory conditions did not affect the course of DSC thermal characteristics of starch pasting. The low-substituted starch citrates exhibited approximately 15% resistance to amylolysis.
本研究旨在确定柠檬酸（5 g/100 g）在 40°C 温度下长时间（1、2、4、7、10 或 14 天）保留对淀粉性质的影响。通过 NMR 和 HPSEC 分析证实，在实验室条件下获得的淀粉柠檬酸酯取代度较低。在 40°C 下延长柠檬酸对淀粉的保留时间会导致酯化程度（0.05-0.11 g/100 g）、膨胀能力（30-38 g/g）和在水中的溶解度（19-35%）增加，同时淀粉糊的粘度降低。在应用的实验室条件下用柠檬酸加热淀粉不会影响淀粉糊化的 DSC 热特性。低取代度的淀粉柠檬酸酯对淀粉的抗酶解能力约为 15%。
