engleski

Acetylation of potato starch in combination with high voltage electric discharge and pulsed electric field

The aim of this study was to determine the influence of high voltage electric discharge and pulsed electric field as contemporary (modern) non-thermal methods for potato starch modification and their impact on starch acetylation. The starch was acetylated with the addition of acetic anhydride (4, 6 and 8% w/w starch), and modification without and in combination with high electrical discharge or pulsed electric field was examined. Percent of acetylation and degree of substitution, swelling power and solubility index, the texture of starch gels and thermophysical properties were determined. Results showed that the acetylation percent and degree of substitution increased proportionally with the concentration of acetic anhydride. Acetylated starches gelatinized at lower temperatures, had higher values of swelling capacity and solubility index in comparison to the native potato starch. Furthermore, acetylated starch gels had lower hardness, fracturability and adhesiveness, wherein the case of acetylation in combination with high voltage electric discharge or pulsed electric field the effect was more pronounced in relation to the classic acetylation procedure.

potato starch ; acetylation ; high voltage electric discharge ; pulsed electric field ; physical properties

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