Publications by authors named "Marta Meisel"
Article Synopsis
- * The study investigates how roasting retrograded starch with anhydrous glucose at different temperatures and times affects its properties.
- * Results from advanced chromatography analysis highlight changes in starch's molecular structure, indicating both degradation and polymerization processes after modification.
Article Synopsis
- - The study investigated how holding starch with citric acid for various durations (1 to 14 days) at 40 °C affects its properties, revealing a low degree of substitution confirmed by NMR and HPSEC analyses.
- - Longer retention times with citric acid resulted in increased esterification, swelling power, and solubility of starch, but decreased viscosity of starch pastes.
- - Heating starch with citric acid did not change the thermal characteristics during pasting, and the modified starch showed around 15% resistance to digestion by enzymes (amylolysis).
This study aimed to determine the effect of "annealing" acetylated potato starch with a homogenous granule size and various degrees of substitution on the thermal pasting characteristics (DSC), resistance to amylases, rheology of the prepared pastes, swelling power and dynamics of drug release. A fraction of large granules was separated from native starch with the sedimentation method and acetylated with various doses of acetic anhydride (6.5, 13.
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