title: Effect of the production method on the properties of RS3/RS4 type resistant starch. Part 2. Effect of a degree of substitution on the selected properties of acetylated retrograded starch.
abstract: Resistant starch displays health-promoting properties. Starch preparations produced through acetylation of retrograded starch may be applied as a food additive. Apart from prebiotic properties, they may as well model the texture of a food product. The objective of this study was to determine the effect of retrogradation and acetylation conditions on properties of the produced RS3/4 type resistant starch. Native potato starch was used to produce starch pastes (1, 4, 10, 18 or 30g/100g), that were frozen, defrosted and dried. The resultant preparations of retrograded starch were acetylated with various doses of an acetic acid anhydride (3.25, 6.5, 13.0, 26.0 or 52.0ml/100g). The acetylated preparations of retrograded starch were characterised by increasing solubility in water and swelling power as well as a lower amylose content along with an increasing degree of their substitution with residues of acetic acid. Dependencies of: pasting temperatures, viscosity of the prepared pastes, and resistance of acetylated starch to the action of amyloglucosidase on the degree of substitution with acetic acid residues were described with a second degree polynomial function. The extent and range of changes were found to depend on the concentration of paste used to produce a retrograded starch preparation. The maximum resistance of RS3/4 preparations to the action of amyloglucosidase ranged from 28.7 to 45.9g/100g.
authors.affiliation: Department of Food Storage and Technology, Wroclaw University of Environmental and Life Science, Chełmońskiego 37/41, 51 - 630 Wroclaw, Poland. malgorzata.kapelko@wnoz.up.wroc.pl
authors.forename: M
authors.initials: M
authors.lastname: Kapelko
authors.forename: T
authors.initials: T
authors.lastname: Zięba
authors.forename: A
authors.initials: A
authors.lastname: Michalski
mesh_terms: D000107:Acetylation; D015394:Molecular Structure; D011198:Solanum tuberosum / Q000737:chemistry*; D012995:Solubility; D013213:Starch / Q000737:chemistry*; D013696:Temperature; D014783:Viscosity
chemical_list: D013213:Starch