Molecules (Apr 2022)

Effect of Long-Term Potato Starch Retention with Citric Acid on Its Properties

  • Małgorzata Kapelko-Żeberska,
  • Marta Meisel,
  • Krzysztof Buksa,
  • Artur Gryszkin,
  • Antoni Szumny,
  • Bogna Latacz,
  • Bartosz Raszewski,
  • Tomasz Zięba

DOI
https://doi.org/10.3390/molecules27082454
Journal volume & issue
Vol. 27, no. 8
p. 2454

Abstract

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The present study aimed to determine changes in the properties of starch triggered by its long-lasting (1, 2, 4, 7, 10, or 14 days) retention with citric acid (5 g/100 g) at a temperature of 40 °C. The starch citrates obtained under laboratory conditions had a low degree of substitution, as confirmed via NMR and HPSEC analyses. The prolonging time of starch retention with citric acid at 40 °C contributed to its increased esterification degree (0.05–0.11 g/100 g), swelling power (30–38 g/g), and solubility in water (19–35%) as well as to decreased viscosity of the starch pastes. Starch heating with citric acid under the applied laboratory conditions did not affect the course of DSC thermal characteristics of starch pasting. The low-substituted starch citrates exhibited approximately 15% resistance to amylolysis.

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