Optimization of corn starch acetylation and succinylation using the extrusion process

Starch chemical modification can be used in order to obtain modified starches (MS) with low affinity to water. Acetylated and succinylated starches whose applications as food ingredient depend upon their degree of substitution (DS) may be produced by esterifying starch through the extrusion process...

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Bibliographic Details
Published in:Journal of food science and technology 2019-08, Vol.56 (8), p.3940-3950
Main Authors: Calderón-Castro, Abraham, Jacobo-Valenzuela, Noelia, Félix-Salazar, Luis Alejandro, Zazueta-Morales, José de Jesús, Martínez-Bustos, Fernando, Fitch-Vargas, Perla Rosa, Carrillo-López, Armando, Aguilar-Palazuelos, Ernesto
Format: Article
Language:English
Subjects:
Acetylation
Affinity
Chemical modification
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Corn
Esterification
Extrusion
Food
Food processing
Food Science
Mathematical models
Nutrition
Optimization
Organic chemistry
Original
Original Article
Process variables
Starch
Starches
Water absorption
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Summary:Starch chemical modification can be used in order to obtain modified starches (MS) with low affinity to water. Acetylated and succinylated starches whose applications as food ingredient depend upon their degree of substitution (DS) may be produced by esterifying starch through the extrusion process (EP). The Food and Drug Administration recommends a DS of 0.2 and 0.05 for acetylated and succinylated starches, respectively. The objective of this study was to find mathematical models to obtain the optimum values of DS, Water absorption Index (WAI) and Water Solubility Index (WSI) for MS with safe-for-food-use DS and low affinity to water, modifying the starches by acetylation and succinylation using EP. The process variables were Barrel Temperature (BT, 80–160 °C), Screw Speed (SS, 100–200 rpm) and Reactant Concentration (RC, Acetylation, 0–13% and Succinylation, 0–3%). The best conditions to obtain acetylated starches were RC = 7.88%, BT = 80 °C and SS = 100 rpm, presenting values of DS = 0.2, WAI = 7.67 g/g and WSI = 6.15%. On the other hand, the optimum conditions to obtain succinylated starches were RC = 1.12%, BT = 80 °C and SS = 126 rpm, obtaining values of DS = 0.05, WAI = 3.40 g/g and WSI = 7.92%. These results showed that it is possible to obtain acetylated and succinylated MS with safe-for-food-use levels of DS and with low affinity to water, using EP.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-019-03863-x