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.
2008
Volume 11
Issue 1
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Gałkowska D. 2008. EFFECT OF SACCHARIDES ON GELATINIZATION AND RETROGRADATION OF MODIFIED POTATO STARCH, EJPAU 11(1), #19.
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

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