AI 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).
Article Abstract
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.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9026218 | PMC |
| http://dx.doi.org/10.3390/molecules27082454 | DOI Listing |
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