Selected physicochemical properties of potato starch oxidized at different levels
Lesław Juszczak
leslaw.juszczak@urk.edu.plKatedra Analizy i Oceny Jakości Żywności, Uniwersytet Rolniczy w Krakowie (Poland)
Sławomir Pietrzyk
Katedra Analizy i Oceny Jakości Żywności, Uniwersytet Rolniczy w Krakowie (Poland)
Teresa Fortuna
Katedra Analizy i Oceny Jakości Żywności, Uniwersytet Rolniczy w Krakowie (Poland)
Dorota Gałkowska
Katedra Analizy i Oceny Jakości Żywności, Uniwersytet Rolniczy w Krakowie (Poland)
Teresa Witczak
Katedra Inżynierii i Aparatury Przemysłu Spożywczego, Uniwersytet Rolniczy w Krakowie (Poland)
Abstract
The aim of this work was to characterize selected physicochemical properties of potato starch oxidized at four different levels. Starch was oxidized with different amounts of sodium hypochlorite, and the resulted starches were analyzed in respect of carboxyl and carbonyl group content. Thermodynamic (DSC) and viscometric pasting characteristics were determined as well as the viscosity curves, which were described by power law model. It was found that carboxyl and carbonyl group contents were increasing with increasing amount of the oxidizing agent, and they were 0.03–0.94% and 0.02–0.12%, respectively. Values of onset, peak and end temperatures of starch gelatinization and pasting temperature of starch were decreasing with increasing the oxidation level. It was also found that the viscosity of modified starch pastes, both during heating and cooling stages, was decreasing with increase in oxidation level. The oxidized starches exhibited non-Newtonian, shear-thinning fluid behavior, and their apparent viscosity was decreasing with increasing oxidation level.
Supporting Agencies
Keywords:
DSC, gelatinization, oxidation, rheological properties, starchReferences
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Authors
Lesław Juszczakleslaw.juszczak@urk.edu.pl
Katedra Analizy i Oceny Jakości Żywności, Uniwersytet Rolniczy w Krakowie Poland
Authors
Sławomir PietrzykKatedra Analizy i Oceny Jakości Żywności, Uniwersytet Rolniczy w Krakowie Poland
Authors
Teresa FortunaKatedra Analizy i Oceny Jakości Żywności, Uniwersytet Rolniczy w Krakowie Poland
Authors
Dorota GałkowskaKatedra Analizy i Oceny Jakości Żywności, Uniwersytet Rolniczy w Krakowie Poland
Authors
Teresa WitczakKatedra Inżynierii i Aparatury Przemysłu Spożywczego, Uniwersytet Rolniczy w Krakowie Poland
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Copyright (c) 2014 Lesław Juszczak, Sławomir Pietrzyk, Teresa Fortuna, Dorota Gałkowska, Teresa Witczak
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