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Abdul Hadi N, Marefati A, Purhagen J, Rayner M. Physicochemical and functional properties of short-chain fatty acid starch modified with different acyl groups and levels of modification. Int J Biol Macromol 2024; 267:131523. [PMID: 38608987 DOI: 10.1016/j.ijbiomac.2024.131523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 04/06/2024] [Accepted: 04/09/2024] [Indexed: 04/14/2024]
Abstract
Rice and quinoa starches are modified with short-chain fatty acids (SCFA) with different SCFA acyl chain lengths and levels of modification. This work is aimed to investigate the impact of modifying rice and quinoa starches with short-chain fatty acids (SCFAs) on various physicochemical properties, including particle size, protein and amylose content, thermal behavior, pasting characteristics, and in vitro digestibility. Both native and SCFA-starches showed comparable particle sizes, with rice starches ranging from 1.58 to 2.22 μm and quinoa starches from 5.18 to 5.72 μm. SCFA modification led to lower protein content in both rice (0.218-0.255 %) and quinoa starches (0.537-0.619 %) compared to their native counterparts. Esterification led to the reduction of gelatinization and pasting temperatures as well as the hardness of the paste of SCFA-starches were reduced while paste clarity increased. The highest level of modification in SCFA-starch was associated with the highest amount of resistant starch fraction. Principal component analysis revealed that modification levels exerted a greater influence on starch properties than the types of SCFA used (acetyl, propionyl, and butyryl). These findings is importance in considering the degree of substitution or level of modification when tailoring starch properties through SCFA modification, with implications for various applications in food applications.
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Affiliation(s)
- N Abdul Hadi
- Department of Food Technology, Engineering, and Nutrition, Lund University, Box 124, 22100 Lund, Sweden; Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Terengganu, Terengganu, Malaysia.
| | - A Marefati
- Department of Food Technology, Engineering, and Nutrition, Lund University, Box 124, 22100 Lund, Sweden
| | - J Purhagen
- Department of Food Technology, Engineering, and Nutrition, Lund University, Box 124, 22100 Lund, Sweden
| | - M Rayner
- Department of Food Technology, Engineering, and Nutrition, Lund University, Box 124, 22100 Lund, Sweden; Science and Innovation Center, Oatly AB, Ideon Science Park, Scheelevägen 19, 22363 Lund, Sweden
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2
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Zdybel E, Wilczak A, Kapelko-Żeberska M, Tomaszewska-Ciosk E, Gryszkin A, Gawrońska A, Zięba T. Physicochemical Properties and Digestion Resistance of Acetylated Starch Obtained from Annealed Starch. Polymers (Basel) 2021; 13:4141. [PMID: 34883643 PMCID: PMC8659483 DOI: 10.3390/polym13234141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 11/23/2021] [Accepted: 11/24/2021] [Indexed: 11/17/2022] Open
Abstract
One of the examples of physical starch modifications is the retention of a starch suspension in water having a temperature slightly lower than the pasting temperature (annealing). The aim of this study was to investigate the effect of the annealing process performed at various temperatures as the first stage of starch modification. The annealed starch preparations were then esterified using acetic acid anhydride. Finally, the annealed and acetylated starch preparations were determined for their properties. The annealing of starch before acetylation triggered changes in the properties of the modified preparations. It contributed to a higher degree of starch substitution with acetic acid residues and to the increased swelling power of starch. Both these properties were also affected by the annealing temperature. The highest resistance to amylolysis was found in the case of the starch preparation annealed at 53.5 °C and acetylated. The double modification involving annealing and acetylation processes increased the onset and end pasting temperatures compared to the acetylation alone. Similar observations were made for the consistency coefficient and yield point.
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Affiliation(s)
- Ewa Zdybel
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (E.Z.); (E.T.-C.); (A.G.); (T.Z.)
| | - Aleksandra Wilczak
- Department of Physico-Chemistry of Microorganisms, Faculty of Biological Sciences, University of Wroclaw, Przybyszewskiego 63-77, 51-148 Wrocław, Poland;
| | - Małgorzata Kapelko-Żeberska
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (E.Z.); (E.T.-C.); (A.G.); (T.Z.)
| | - Ewa Tomaszewska-Ciosk
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (E.Z.); (E.T.-C.); (A.G.); (T.Z.)
| | - Artur Gryszkin
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (E.Z.); (E.T.-C.); (A.G.); (T.Z.)
| | - Anna Gawrońska
- Institute of Sport, Tourism and Nutrition, Faculty of Biological Sciences, University of Zielona Góra, Licealna 9, 65-417 Zielona Góra, Poland;
| | - Tomasz Zięba
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (E.Z.); (E.T.-C.); (A.G.); (T.Z.)
- Institute of Sport, Tourism and Nutrition, Faculty of Biological Sciences, University of Zielona Góra, Licealna 9, 65-417 Zielona Góra, Poland;
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Zięba T, Wilczak A, Kobryń J, Musiał W, Kapelko-Żeberska M, Gryszkin A, Meisel M. The Annealing of Acetylated Potato Starch with Various Substitution Degrees. Molecules 2021; 26:2096. [PMID: 33917516 PMCID: PMC8038830 DOI: 10.3390/molecules26072096] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 03/26/2021] [Accepted: 04/05/2021] [Indexed: 11/17/2022] Open
Abstract
This study aimed to determine the effect of "annealing" acetylated potato starch with a homogenous granule size and various degrees of substitution on the thermal pasting characteristics (DSC), resistance to amylases, rheology of the prepared pastes, swelling power and dynamics of drug release. A fraction of large granules was separated from native starch with the sedimentation method and acetylated with various doses of acetic anhydride (6.5, 13.0 or 26.0 26 cm3/100 g starch). The starch acetates were then annealed at slightly lower temperatures than their pasting temperatures. The annealing process caused an almost twofold increase in the resistance to amylolysis and a threefold increase in the swelling power of the modified starch preparations. The heat of phase transition decreased almost two times and the range of starch pasting temperatures over two times, but the pasting temperature itself increased by ca. 10 °C. The 40 g/100 g addition of the modified starch preparation decreased the rate of drug release from a hydrogel by ca. one-fourth compared to the control sample.
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Affiliation(s)
- Tomasz Zięba
- Department of Food Storage and Technology, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (T.Z.); (A.G.); (M.M.)
| | - Aleksandra Wilczak
- Department of Physico-Chemistry of Microorganisms, University of Wroclaw, Przybyszewskiego 63-77, 51-148 Wrocław, Poland;
| | - Justyna Kobryń
- Department and Chair of Physical Chemistry and Biophysics, Wrocław Medical University, Borowska 211A, 50-556 Wrocław, Poland; (J.K.); (W.M.)
| | - Witold Musiał
- Department and Chair of Physical Chemistry and Biophysics, Wrocław Medical University, Borowska 211A, 50-556 Wrocław, Poland; (J.K.); (W.M.)
| | - Małgorzata Kapelko-Żeberska
- Department of Food Storage and Technology, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (T.Z.); (A.G.); (M.M.)
| | - Artur Gryszkin
- Department of Food Storage and Technology, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (T.Z.); (A.G.); (M.M.)
| | - Marta Meisel
- Department of Food Storage and Technology, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (T.Z.); (A.G.); (M.M.)
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Wang R, Li M, Strappe P, Zhou Z. Preparation, structural characteristics and physiological property of resistant starch. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 95:1-40. [PMID: 33745510 DOI: 10.1016/bs.afnr.2020.09.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Starch is of the most important carbohydrates in human diets for maintaining normal body's energy metabolisms. However, due to the increased number of chronic diseases worldwide, the further study of the starch property in the dietary formula becomes essential for revealing its association with preventing or intervening the occurrence of such diseases as diabetes, obesity, intestinal diseases and even cardiovascular diseases. Considering that different starches demonstrate different digestion property based on their individual structural characteristics, in particular, the existence of resistant starch (RS) attracts much more interests recently because of its being a major producer of short-chain fatty acids followed by gut microbial fermentation. Furthermore, the understanding of the interaction between RS and microbiota in the gut and its substantial influence on the regulation of diabetes, kidney, disease hypertension and others is still being under investigated. Therefore, this chapter summarized the fine structure of starch, resistant starch structural characteristics, formation and preparation of resistant starches and their corresponding physiological property.
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Affiliation(s)
- Rui Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Mei Li
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Padraig Strappe
- School of Medical and Applied Sciences, Central Queensland University, Rockhampton, QLD, Australia
| | - Zhongkai Zhou
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China; ARC Functional Grains Centre, Charles Sturt University, Wagga Wagga, NSW, Australia.
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Dobosz A, Sikora M, Krystyjan M, Tomasik P, Lach R, Borczak B, Berski W, Lukasiewicz M. Short- and long-term retrogradation of potato starches with varying amylose content. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2393-2403. [PMID: 30357842 DOI: 10.1002/jsfa.9446] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/16/2018] [Revised: 09/20/2018] [Accepted: 10/21/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Gels of potato starches with varying amylose content were prepared and the degree of pasting and the course of retrogradation were studied. The average molar masses of granular and pasted starches were estimated. Determination of the degree of pasting involved use of optical microscopy and the study of pasting characteristics. The studies of susceptibility to retrogradation considered mechanical spectra, hardness, syneresis, resistant starch content, and X-ray measurements. RESULTS Heating of the starch suspensions at 95 °C resulted in almost complete deterioration of granules. Changes in storage modulus (G') exceeded these of loss modulus (G"). Values of G' and G", hardness and syneresis increased with the period of the sample storage and, simultaneously, the relevant tangent of the phase shift angle (tg (G"/G')) decreased. A tendency was observed for the resistant starch (RS) content to increase on prolonged storage of gels. The patterns of diffractograms for the pasted and lyophilized samples only differed slightly. CONCLUSION The pastes of all the studied potato starches were characterized by a similar degree of pasting. The most essential changes in the physicochemical properties of the gels were observed between the 30th and 90th days of storage. The susceptibility of potato starch gels to retrogradation, especially within the first 2 h, was controlled, mainly by the amylose content. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Anna Dobosz
- Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - Marek Sikora
- Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - Magdalena Krystyjan
- Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - Piotr Tomasik
- Nantes Nanotechnological Systems, Bolesławiec, Poland
| | - Radosław Lach
- Department of Ceramics and Refractories, Faculty of Materials Science and Ceramics, University of Science and Technology, Krakow, Poland
| | - Barbara Borczak
- Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - Wiktor Berski
- Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - Marcin Lukasiewicz
- Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
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Zięba T, Kapelko-Żeberska M, Gryszkin A, Wilczak A, Raszewski B, Spychaj R. Effect of the Botanical Origin on Properties of RS3/4 Type Resistant Starch. Polymers (Basel) 2019; 11:E81. [PMID: 30960065 PMCID: PMC6402012 DOI: 10.3390/polym11010081] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2018] [Revised: 12/28/2018] [Accepted: 01/01/2019] [Indexed: 11/17/2022] Open
Abstract
This study aimed to compare properties of retrograded starch acetates with an identical degree of substitution, but produced from raw materials of various botanical origin. Retrograded starch was produced from potato, wheat, corn, and tapioca starch, and afterwards acetylated with an acetic acid anhydride, adjusting reagent doses to achieve an identical degree of esterification of the modified preparation (2.1 g/100 g). Preparations of retrograded starch and acetylated retrograded starch differed significantly in their properties, which was due to the disparate botanical origin of starch. The highest susceptibility to acetylation was demonstrated for potato starch, and the lowest one for wheat starch. Acetylation of retrograded starch of various botanical origin increased its solubility in water, swelling power and viscosity of its pastes, as well as decreased its amylose content. Preparations of acetylated retrograded starches of disparate botanical origins may be deemed preparations of RS3/4 type resistant starch because they exhibit significant (23.5⁻34.0%) resistance to the activity of amylolytic enzymes.
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Affiliation(s)
- Tomasz Zięba
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.
| | - Małgorzata Kapelko-Żeberska
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.
| | - Artur Gryszkin
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.
| | - Aleksandra Wilczak
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.
| | - Bartosz Raszewski
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.
| | - Radosław Spychaj
- Department of Fermentation and Cereals Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.
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7
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Kapelko-Żeberska M, Zięba T, Pietrzak W, Gryszkin A. Effect of citric acid esterification conditions on the properties of the obtained resistant starch. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13136] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Małgorzata Kapelko-Żeberska
- The Faculty of Food Science; Wroclaw University of Environmental and Life Sciences; Chełmońskiego 37/41 51 - 630 Wroclaw Poland
| | - Tomasz Zięba
- The Faculty of Food Science; Wroclaw University of Environmental and Life Sciences; Chełmońskiego 37/41 51 - 630 Wroclaw Poland
| | - Witold Pietrzak
- The Faculty of Food Science; Wroclaw University of Environmental and Life Sciences; Chełmońskiego 37/41 51 - 630 Wroclaw Poland
| | - Artur Gryszkin
- The Faculty of Food Science; Wroclaw University of Environmental and Life Sciences; Chełmońskiego 37/41 51 - 630 Wroclaw Poland
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8
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Acetylated adipate of retrograded starch as RS 3/4 type resistant starch. Food Chem 2015; 188:365-9. [DOI: 10.1016/j.foodchem.2015.05.018] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2014] [Revised: 04/14/2015] [Accepted: 05/05/2015] [Indexed: 11/21/2022]
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9
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Yu S, Mu T, Zhang M, Ma M, Zhao Z. Effects of retrogradation and further acetylation on the digestibility and physicochemical properties of purple sweet potato flour and starch. STARCH-STARKE 2015. [DOI: 10.1002/star.201500055] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Shu‐Xi Yu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Agro‐Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products ProcessingMinistry of Agriculture, BeijingP. R. China
| | - Tai‐Hua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Agro‐Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products ProcessingMinistry of Agriculture, BeijingP. R. China
| | - Miao Zhang
- Laboratory of Food Chemistry and Nutrition Science, Institute of Agro‐Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products ProcessingMinistry of Agriculture, BeijingP. R. China
| | - Meng‐Mei Ma
- Laboratory of Food Chemistry and Nutrition Science, Institute of Agro‐Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products ProcessingMinistry of Agriculture, BeijingP. R. China
| | - Zhong‐Kai Zhao
- Laboratory of Food Chemistry and Nutrition Science, Institute of Agro‐Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products ProcessingMinistry of Agriculture, BeijingP. R. China
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Golachowski A, Zięba T, Kapelko-Żeberska M, Drożdż W, Gryszkin A, Grzechac M. Current research addressing starch acetylation. Food Chem 2015; 176:350-6. [DOI: 10.1016/j.foodchem.2014.12.060] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2014] [Revised: 12/12/2014] [Accepted: 12/13/2014] [Indexed: 11/26/2022]
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Kapelko M, Zięba T, Michalski A, Gryszkin A. Effect of cross-linking degree on selected properties of retrograded starch adipate. Food Chem 2014; 167:124-30. [PMID: 25148968 DOI: 10.1016/j.foodchem.2014.06.096] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2014] [Revised: 05/16/2014] [Accepted: 06/24/2014] [Indexed: 10/25/2022]
Abstract
The aim of this study was to determine the effects of the concentration of paste used to produce retrograded starch, and esterification degree, on selected properties of the resultant distarch adipate. Starch paste was prepared from native potato starch (1, 4, 10, 18 or 30 g/100g), frozen, defrosted and dried. Thus produced preparations of retrograded starch were cross-linked with various doses of a cross-linking agent (0.125, 0.25, 0.5, 1.0 or 2.0 ml per 100g of starch). Properties of the produced adipates depended on both the concentration of paste used to produce retrograded starch and the degree of substitution with adipic acid residues. Solubility in water and swelling power of the cross-linked preparations of retrograded starch, as well as pasting temperature and viscosity of produced pastes, all decreased along with the increasing degree of substitution with adipic acid residues.
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Affiliation(s)
- M Kapelko
- Department of Food Storage and Technology, Wroclaw University of Environmental and Life Science, Chełmońskiego 37/41, 51-630 Wroclaw, Poland.
| | - T Zięba
- Department of Food Storage and Technology, Wroclaw University of Environmental and Life Science, Chełmońskiego 37/41, 51-630 Wroclaw, Poland
| | - A Michalski
- Department of Mathematics, Wrocław University of Environmental and Life Sciences, pl. Grunwaldzki 24, 50-363 Wrocław, Poland
| | - A Gryszkin
- Department of Food Storage and Technology, Wroclaw University of Environmental and Life Science, Chełmońskiego 37/41, 51-630 Wroclaw, Poland
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12
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Zięba T, Gryszkin A, Kapelko M. Selected properties of acetylated adipate of retrograded starch. Carbohydr Polym 2014; 99:687-91. [DOI: 10.1016/j.carbpol.2013.08.064] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2013] [Revised: 08/22/2013] [Accepted: 08/23/2013] [Indexed: 10/26/2022]
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13
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Żmudziński D, Ptaszek A, Grzesik M, Kruk J, Kaczmarczyk K, Liszka-Skoczylas M. Influence of starch acetylation on selected rheological properties of pastes. STARCH-STARKE 2013. [DOI: 10.1002/star.201300094] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Daniel Żmudziński
- Faculty of Food Technology; Department of Engineering and Machinery for Food Industry, Agriculture University of Krakow; Krakow Poland
| | - Anna Ptaszek
- Faculty of Food Technology; Department of Engineering and Machinery for Food Industry, Agriculture University of Krakow; Krakow Poland
| | - Mirosław Grzesik
- Polish Academy of Sciences; Institute of Chemical Engineering; Gliwice Poland
| | - Joanna Kruk
- Faculty of Food Technology; Department of Engineering and Machinery for Food Industry, Agriculture University of Krakow; Krakow Poland
| | - Kacper Kaczmarczyk
- Faculty of Food Technology; Department of Engineering and Machinery for Food Industry, Agriculture University of Krakow; Krakow Poland
| | - Marta Liszka-Skoczylas
- Faculty of Food Technology; Department of Engineering and Machinery for Food Industry, Agriculture University of Krakow; Krakow Poland
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14
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Kapelko M, Zięba T, Gryszkin A, Styczyńska M, Wilczak A. Properties of retrograded and acetylated starch produced via starch extrusion or starch hydrolysis with pullulanase. Carbohydr Polym 2013; 97:551-7. [DOI: 10.1016/j.carbpol.2013.04.079] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2013] [Revised: 04/24/2013] [Accepted: 04/25/2013] [Indexed: 11/26/2022]
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15
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Effect of preparation method on the properties of potato starch acetates with an equal degree of substitution. Carbohydr Polym 2013; 94:193-8. [DOI: 10.1016/j.carbpol.2013.01.002] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2012] [Revised: 12/20/2012] [Accepted: 01/01/2013] [Indexed: 10/27/2022]
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