Relationship Between Sorption Characteristic and Selected Functional Properties of Chemically Modified Waxy Maize Starches
ČlánekOmezený přístuppeer-reviewedpublished versionDatum publikování
2019
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Wiley
Abstrakt
The aims of this study were to evaluate the effect of chemical modification of waxy maize starch on its sorption, pasting properties, and in vitro digestibility, and to investigate the relationships among tested properties. The research materials were octenyl succinate, acetylated, oxidized, and acetylated‐oxidized starches. Starch acetylation and octenyl succinylation decreased amount of moisture content adsorbed above 0.4 water activity. For all tested starches, the bound adsorption predominates over free adsorption. Esterification with octenyl succinic or acetic anhydrides increased pastes hot paste and final viscosities. The rapidly digestible starch content decreased after performed modifications of waxy maize starch. Correlation analysis showed that peak viscosity and breakdown parameter of starch pastes were largely dependent on the properties of sorbed water. Ratio of free to bound water (F/B) at different water activities correlated with the setback values and contents of slowly digestible and resistant starch fractions.
Rozsah stran
"13948-1"-"13948-11"
ISSN
0145-8892
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Zdrojový dokument
Journal of Food Processing and Preservation, volume 43, issue: 7
Vydavatelská verze
https://onlinelibrary.wiley.com/doi/full/10.1111/jfpp.13948
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Klíčová slova
Maize starch, moisture sorption, digestibility, pasting, kukuřičný škrob, sorpce vlhkosti, travitelnost, textura