Naslov
Acid hydrolysis of starch citrate

Autori
Gryszkin, Artur ; Zieba, Tomasz ; Miedzianka, Joanna ; Babić, Jurislav ; Jozinović, Antun

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
9th International Congress Flour – Bread ’17/ 11th Croatian Congress of Cereal Technologists Brašno – Kruh ’17 Book of Abstracts / Jozinović, Antun ; Budžaki, Sandra ; Strelec, Ivica - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2017, 34-34

Skup
9th International Congress Flour – Bread ’17/ 11th Croatian Congress of Cereal Technologists Brašno – Kruh ’17

Mjesto i datum
Opatija, Hrvatska, 25.10.2017. - 27.10.2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
esterification, starch citrate, hydrolysis

Sažetak
The objective of this study was to determine the effect of acid hydrolysis of starch citrate, obtained by roasting potato starch at different temperatures with acid citrate on the chosen properties of produced samples. Citrate acid in aqueous solution was applied on the potato starch (10 g of acid per 100 g of starch), conditioned, dried, and roasted for 3 hours at 90, 100, 110, 120 and 130 °C. After rinsing with distilled water, the obtained citrates were held for 3 days in 7.5% HCl solution at 40 °C. Aft erwards, the samples were rinsed with water, dried, and milled. The degree of substitution, water absorption, and solubility in water with a temperature of 80 °C, as well as temperature and heat for gelatinization (heat of phase transition) were determined in starch esters before and after the hydrolysis process. The acid hydrolysis of starch citrate affected the properties of obtained starch hydrolysates, and the direction and degree of changes were dependent on the temperatures used during esterification . The degree of starch citrate substitution was higher at the higher temperature used during the esterification process. On the other hand, water absorption and water solubility for starch esters were lower when the temperature for obtaining the starch cit rate was higher. The increase of the esterification temperature caused the decrease of initial and final temperatures of gelatinization, both for the starch esters and for starch citrate hydrolysates. Furthermore, the heat of the phase transition was lower for esters and hydrolysates when the esterification temperature was higher.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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