Optimization of corn starch acetylation and succinylation using the extrusion process

• 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
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-019-03863-x

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.