Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2007
Volume 10
Issue 4
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Pietrzyk S. , Fortuna T. , Raś Ł. 2007. THE INFLUENCE OF pH AND Fe(II) IONS ON PHYSICOCHEMICAL PROPERTIES OF OXIDISED POTATO STARCH, EJPAU 10(4), #16.
Available Online: http://www.ejpau.media.pl/volume10/issue4/abs-16.html

THE INFLUENCE OF PH AND FE(II) IONS ON PHYSICOCHEMICAL PROPERTIES OF OXIDISED POTATO STARCH

Sławomir Pietrzyk1, Teresa Fortuna2, Łukasz Raś1
1 Department of Analysis and Evaluation of Food Quality, Agricultural University, Cracow, Poland
2 Department of Analysis and Food Quality Evaluation, Agricultural University, Cracow, Poland

 

ABSTRACT



Potato starch was oxidised with hydrogen peroxide under acidic or alkaline conditions in the presence or without Fe(II) ions as a catalyst. Native starch and the modified products obtained were examined for the carboxyl and aldehyde groups, total phosphorus. Amylose contents and water-binding capacity, water solubility and pasting characteristics were also determined. Oxidation in acidic conditions resulted in a larger increase in the amounts of carboxyl and aldehyde groups, a greater decrease in the amylose and phosphorus levels in modified starch products. The presence of Fe(II) ions during starch oxidation in acidic conditions caused considerable increase of starch solubility at 60°C and whole solubilisation in water at 80°C. Starch oxidation without catalyst both (acidic and alkaline) conditions caused decrease of water-binding capacity at 80°C. The presence of the catalyst in the modification process in alkaline conditions increased thermal stability of the oxidised starch paste.

Key words: oxidised starch, catalyst Fe(II) ions, pH, physicochemical properties.

Sławomir Pietrzyk
Department of Analysis and Evaluation of Food Quality,
Agricultural University, Cracow, Poland
ul. Balicka 122, 30-149 Cracow, Poland
Phone: +48 12 662 47 77
email: slawek_pietrzyk@yahoo.com

Teresa Fortuna
Department of Analysis and Food Quality Evaluation,
Agricultural University, Cracow, Poland
Balicka 122, 30-149 Cracow, Poland
email: rrfortun@cyf-kr.edu.pl

Łukasz Raś
Department of Analysis and Evaluation of Food Quality,
Agricultural University, Cracow, Poland
Balicka 122, 30-149 Cracow, Poland

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.

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