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Effect of Esterification Temperature and Duration on the Physicochemical Properties of Phosphorylated Spelt Starch
Author(s) -
Rożnowski Jacek,
Fortuna Teresa,
Kłosowska Jadwiga
Publication year - 2017
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12365
Subject(s) - retrogradation (starch) , starch , differential scanning calorimetry , viscosity , chemistry , chemical engineering , food science , modified starch , materials science , thermodynamics , composite material , physics , amylose , engineering
The aim of study was to analyze the effect of temperature and duration of modification on physicochemical properties of phosphorylated spelt starch. The thermodynamic properties of samples were conducted using differential scanning calorimetry (DSC), and pasting properties (RVA) were determined. Flow curves were plotted and the resulting curves described the Herschel‐Bulkley model. The results demonstrated that increasing the temperature of esterification and prolonging the process facilitates the incorporation of phosphorus into starch from 1.6 to 2.3 times. Prolonging the modification of starch reduces the temperatures of phase transformations about 3.6–6.5°C while increasing the final viscosity of starch pastes from 2380 (samples obtained at 115°C for 1 h) to 3827 mPa·s (samples obtained at 130°C for 2 h). However, heating samples at 145°C for 3 h caused reduced its viscosity to 2601 mPa·s. Adjusting the temperature and duration caused the reduction of retrogradation ratio even 24 times, from about 30% to 7%. Practical Application Corn, wheat, rice and potatoes are the major sources of starch used worldwide, but new sources of starch with new functional properties are constantly being sought. Use of modified starch in manufacture can bring the desired properties to the products, but should not hinder the manufacturing process. Different starch modification technologies lead to different product's properties, and therefore application of right modifying technology is important for manufacturing. This paper provides an assessment of the effect of the phosphorylation of spelt starch. Moreover examined effect of different condition of modification on selected physical and chemical properties of the resulting starch samples. The optimize modification process can bring the elimination of level of addition phosphorylated starch to products and that products can be characterized by the same physicochemical properties such as thicked, stabilization, texture smoothing but in the same time more healthy and safe for consumers health.