Volume 11
Issue 1
Food Science and Technology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Available Online: http://www.ejpau.media.pl/volume11/issue1/abs-19.html
EFFECT OF SACCHARIDES ON GELATINIZATION AND RETROGRADATION OF MODIFIED POTATO STARCH
Dorota Gałkowska
Department of Analysis and Evaluation of Food Quality,
Agricultural Univeristy of Cracow, Poland
ABSTRACT
The gelatinization and retrogradation of native potato starch and modified potato starches (oxidized starch, distarch phosphate, and acetylated distarch adipate) in the presence of saccharides (glucose, fructose, sucrose, and lactose) were studied by differential scanning calorimetry (DSC) and by turbidimetric analysis, respectively. The obvious effects arising from the presence of saccharides in the starch systems were a shift in the transition temperatures of the gelatinization endotherm to higher temperatures and increase in gelatinization enthalpy. The extent of temperature shift and enthalpy change was dependent on both the kind of starch preparation and the kind of saccharide added to the starch-water system. However, the greatest elevating effect of saccharide on the gelatinization temperatures of the oxidized starch and the distarch phosphate was observed in the case of fructose. The addition of the saccharides, except for lactose, led to the reduction in the rate of retrogradation of the oxidized starch and the distarch phosphate starch.
Key words: modified starches, saccharides, calorimetric analysis, retrogradation.
Dorota Gałkowska
Department of Analysis and Evaluation of Food Quality,
Agricultural Univeristy of Cracow, Poland
Balicka 122, 30-149 Cracow, Poland
Ph. (+4812) 662-47-77
email: dgalkowska@ar.krakow.pl
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.