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Effect of enriching potato and corn starch with iron ions on selected functional properties
Author(s) -
Rożnowski Jacek,
Fortuna Teresa,
PrzetaczekRożnowska Izabela,
Łabanowska Maria,
Bączkowicz Małgorzata,
Kurdziel Magdalena,
Nowak Katarzyna
Publication year - 2014
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201400070
Subject(s) - starch , chemistry , amylose , potato starch , differential scanning calorimetry , electron paramagnetic resonance , solubility , ion , nuclear chemistry , food science , organic chemistry , nuclear magnetic resonance , thermodynamics , physics
This study was aimed at establishing the effect of saturating starches from different botanical origins with iron ions on selected physicochemical properties of the resulting modified starch. Native and modified starches were determined for amylose, protein, fat, and phosphorus content as well as water binding capacity and solubility in water. In addition, the number of iron ions was assayed by atomic absorption spectroscopy (AAS). The thermal properties of samples were also examined using a differential scanning calorimeter (DSC). Flow curves were plotted and described using the Ostwald de Waele model, and the degree of paste structure recovery was determined. Samples enriched with iron ions were treated thermally and radical generation in the starch structure was assayed by means of electron paramagnetic resonance (EPR). AAS analysis proved the presence of iron ions in the investigated modified starch preparations. The results achieved established that enriching starch with iron ions affected the rheological and thermal properties of starch preparations. However, the extent and nature of these changes depended on the botanical origin of the starch. This was also a factor in the thermal generation of radicals, a process, which appeared to be more effective in potato starch preparations.