Effect of Long-Term Potato Starch Retention with Citric Acid on Its Properties

The present study aimed to determine changes in the properties of starch triggered by its long-lasting (1, 2, 4, 7, 10, or 14 days) retention with citric acid (5 g/100 g) at a temperature of 40 °C. The starch citrates obtained under laboratory conditions had a low degree of substitution, as confirme...

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Published in:Molecules (Basel, Switzerland) Switzerland), 2022-04, Vol.27 (8), p.2454
Main Authors: Kapelko-Żeberska, Małgorzata, Meisel, Marta, Buksa, Krzysztof, Gryszkin, Artur, Szumny, Antoni, Latacz, Bogna, Raszewski, Bartosz, Zięba, Tomasz
Format: Article
Language:English
Subjects:
Acids
Citrates
Citric acid
Citric Acid - chemistry
Esterification
long-term retention
NMR
Nuclear magnetic resonance
Pastes
potato starch
Potatoes
resistant starch
Retention
Solanum tuberosum - chemistry
Solubility
Solvents
Starch
Starch - chemistry
Temperature
Viscosity
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Summary:The present study aimed to determine changes in the properties of starch triggered by its long-lasting (1, 2, 4, 7, 10, or 14 days) retention with citric acid (5 g/100 g) at a temperature of 40 °C. The starch citrates obtained under laboratory conditions had a low degree of substitution, as confirmed via NMR and HPSEC analyses. The prolonging time of starch retention with citric acid at 40 °C contributed to its increased esterification degree (0.05-0.11 g/100 g), swelling power (30-38 g/g), and solubility in water (19-35%) as well as to decreased viscosity of the starch pastes. Starch heating with citric acid under the applied laboratory conditions did not affect the course of DSC thermal characteristics of starch pasting. The low-substituted starch citrates exhibited approximately 15% resistance to amylolysis.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules27082454