Preparation and Properties of Citric Acid-Modified Sweet Potato Starch

doi:10.7506/spkx1002-6630-201224018

Abstract

Abstract:

In this study, sweet potato starch was reacted with citric acid to prepare modified starch with high degree of substitution (DS) by a dry heat method. Reaction conditions were optimized by response surface methodology to obtain maximum DS. The optimum reaction conditions were found to be reaction at 148.21 ℃ and pH 1.5 for 6.45 h with a citric acid-to-starch ratio of 0.59 (m/m), resulting in a DH as high as 0.30. Citric acid-modified sweet potato starch exhibited high resistance to enzymatic hydrolysis. Resistance starch content increased with increasing DS, reaching 92% at a DS of 0.13. The average degree of polymerization decreased and the whiteness initially increased and then decreased compared with the native starch.

Key words: citric acid-modified sweet potato starch, preparation, properties

CLC Number:

TS23

References

[1]Premavalli K, Roopa S, & Bawa A S.Resistant starch- A functional dietary fiber[J].Indian Food Industry,2006,25(2):40-45

[2]Nugent A P.Health properties of resistant starch[J].British Nutrition Foundation, Nutrition Bulletin,2005,30:27-54

[3]Baixauli R, Salvador A, Martinez-Cervera S, & Fiszman S.Distinctive sensory features introduced by resistant starch in baked products[J].Food Science and Technology,2008,41:1927-1933

[4]Hood L F, Arneson V G.In vitro digestibility of hydroxypropyl distarch phosphate and unmodified tapioca starch[J].Cereal Chemistry,1976,53:282-290

[5]Sang Ick Shin, Chang Joo Lee, et al.Formation, characterization, and glucose response in mice to rice starch with low digestibility produced by citric acid treatment[J].Journal of Cereal Science,2007,45:24-33

[6]Xie X J, Liu Q.Development of new resistant starch-citrate starch as a functional food ingredient[J].Starch,2004,56:364-370

[7]Brumovsky J O, Thompson D B.Production of boiling-stable granular resistant starch by partial acid hydrolysis and hydrothermal treatments of high-amylose maize starch[J].Cereal Chemistry,2001,78:680-689

[8]Shin S I, Byun J, Park K H, Moon T W.Effect of partial acid hydrolysis and heat-moisture treatment on formation of resistant tuber starch[J].Cereal Chemistry,2004,81:194-198

[9]Saartrata S, Puttanlekb C, Rungsardthong V.et.alPaste and gel properties of low-substituted acetylated canna starches[J]..Carbohydrate Polymers,2005,61(2):211-221

[10]王恺，刘亚伟，李书华等.高取代度柠檬酸酯淀粉的制备[J][J].粮油加工,2006,10:84-

[11] 于密军.柠檬酸改性豌豆淀粉的研究[D].天津：天津大学[J].,2008,:-

[12] 杨冬芝.新型功能基淀粉衍生物的制备及其对肌酐的吸附[D].天津：天津大学[J].,2002,:-

[13]Schramm C, Vukusic S B , Katovic L. Non-formaldehyde durable press finishing of dyed fabrics.nullEvaluation of cotton-bound polycarboxylic acids[J]..Coloration Technology,2002,118:244-249

[14]Yang C Q, Wang X.Formation of cyclic anhydride intermediates and esterification of cotton cellulose by multifunctional carboxylic acidsnullAn infrared spectroscopy study[J]..Textile Research Journal,1996,66(9):595-603

[15]Narendra R, Yi Y.Citric acid cross-linking of starch films[J].,2010,118:702-