Selected rheological properties of RS3/4 type resistant starch

• Autorzy: Kapelko-Zeberska M. , Zieba T. , Spychaj R. , Gryszkin A.
• Języki publikacji: EN

Abstrakty

EN

This study was aimed at determining the effect of acetylation degree and crosslinking of retrograded starch with adipic acid on selected rheological properties of prepared pastes and gels. The esterification of retrograded starch allowed obtaining preparations with various degrees of substitution with residues of acetic (0.7–11.2 g/100 g) and adipic acids (0.1–0.3 g/100 g). Acetylation and crosslinking caused a decrease in amylose content of the preparations (3–21 g/100 g). Solubility of the preparations in water, in a wide range of variability, was increasing along with an increasing degree of acetylation and with a decreasing degree of crosslinking (19–100 g/100 g). Values of most of the rheological coeffi cients determined based on the flow curves of the prepared pastes and mechanical spectra of gels (3.5

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2017
• Tom: 67
• Numer: 4
• Opis fizyczny: p.293-299,fig.

Twórcy

autor

Kapelko-Zeberska M.

• The Faculty of Food Science, Wroclaw University of Environmental and Life Science, Chełmonskiego 37/41, 51–630 Wroclaw, Poland

autor

Zieba T.

• The Faculty of Food Science, Wroclaw University of Environmental and Life Science, Chełmonskiego 37/41, 51–630 Wroclaw, Poland

autor

Spychaj R.

• The Faculty of Food Science, Wroclaw University of Environmental and Life Science, Chełmonskiego 37/41, 51–630 Wroclaw, Poland

autor

Gryszkin A.

• The Faculty of Food Science, Wroclaw University of Environmental and Life Science, Chełmonskiego 37/41, 51–630 Wroclaw, Poland

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Identyfikatory

DOI

10.1515/pjfns-2016-0033