title: Selected properties of acetylated adipate of retrograded starch.
abstract: Native potato starch (NS) and retrograded starch (R - obtained via freezing and defrosting of a starch paste) were used to prepare starch acetates: NS-A and R-A, and then acetylated distarch adipates: NS-ADA and R-ADA. The chemically-modified preparations produced from retrograded starch (R-A; R-ADA) were characterized by a higher degree of esterification compared to the modified preparations produced under the same conditions from native potato starch (NS-A; NS-ADA). Starch resistance to amylolysis was observed to increase (to 30-40 g/100 g) as a result of starch retrogradation and acetylation. Starch cross-linking had a significant impact on the increased viscosity of the paste in the entire course of pasting characteristics and on the increased values of rheological coefficients determined from the equations describing flow curves. The produced preparation of acetylated retrograded starch cross-linked with adipic acid (R-ADA) may be deemed an RS3/4 preparation to be used as a food thickening agent.
authors.affiliation: Department of Food Storage and Technology, Wroclaw University of Environmental and Life Science, Chełmońskiego 37/41, 51-630 Wroclaw, Poland.
authors.forename: T
authors.initials: T
authors.lastname: Zięba
authors.forename: A
authors.initials: A
authors.lastname: Gryszkin
authors.forename: M
authors.initials: M
authors.lastname: Kapelko
mesh_terms: D000107:Acetylation; D000272:Adipates / Q000737:chemistry*; D003432:Cross-Linking Reagents / Q000737:chemistry*; D005524:Food Technology; D005615:Freezing; D005087:Glucan 1,4-alpha-Glucosidase / Q000737:chemistry*; D006801:Humans; D006868:Hydrolysis; D007700:Kinetics; D012212:Rheology; D011198:Solanum tuberosum / Q000737:chemistry*; D012995:Solubility; D013213:Starch / Q000031:analogs & derivatives* / Q000737:chemistry; D014783:Viscosity
chemical_list: D000272:Adipates; D003432:Cross-Linking Reagents; D013213:Starch; C050766:starch acetate; D005087:Glucan 1,4-alpha-Glucosidase
keywords: Acetylation; Cross-linking with adipic acid; Potato starch; Retrogradation