Properties of Potato Starch Roasted with Apple Distillery Wastewater
This study aimed to produce starch esters by roasting potato starch with apple distillery wastewater at various temperatures and aimed to determine the effects of esterification conditions on selected properties of the modified preparations. Apple distillery wastewater was concentrated, mixed with s...
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| Format: | Article |
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MDPI AG
2020-07-01
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| Series: | Polymers |
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| Online Access: | https://www.mdpi.com/2073-4360/12/8/1668 |
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| author | Tomasz Zięba Dominika Solińska Małgorzata Kapelko-Żeberska Artur Gryszkin Jurislav Babić Đurđica Ačkar Francisca Hernández Ante Lončarić Domagoj Šubarić Antun Jozinović |
| author_facet | Tomasz Zięba Dominika Solińska Małgorzata Kapelko-Żeberska Artur Gryszkin Jurislav Babić Đurđica Ačkar Francisca Hernández Ante Lončarić Domagoj Šubarić Antun Jozinović |
| author_sort | Tomasz Zięba |
| collection | DOAJ |
| description | This study aimed to produce starch esters by roasting potato starch with apple distillery wastewater at various temperatures and aimed to determine the effects of esterification conditions on selected properties of the modified preparations. Apple distillery wastewater was concentrated, mixed with starch (30 g of dry matter per 100 g of starch), dried, and roasted at temperatures of 110, 130 or 150 °C for 3 h. The resulting preparations were rinsed 30 times with a 60% ethanol solution, dried, and disintegrated. After that, the following analyses were performed: content of substituted acids (after alkaline de-esterification) with high performance liquid chromatography (HPLC); thermal characteristics with differential scanning calorimetry (DSC); swelling power and solubility in water at 80 °C; color changes with a colorimeter; rheology of the pastes based on the plotted flow curves; and the pastes’ resistance to amyloglucosidase. Starch treatments with apple distillery wastewater at 130 and 150 °C caused significant changes to its properties when compared to the control samples of native starch and starch roasted without wastewater, including: a lower temperature and heat of pasting, lower swelling power and solubility in water, darker color, higher resistance to amyloglucosidase, and the formation of pastes with a lower viscosity. |
| first_indexed | 2024-03-10T18:11:26Z |
| format | Article |
| id | doaj.art-c58faed387ed46e2b0746a343099d597 |
| institution | Directory Open Access Journal |
| issn | 2073-4360 |
| language | English |
| last_indexed | 2024-03-10T18:11:26Z |
| publishDate | 2020-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Polymers |
| spelling | doaj.art-c58faed387ed46e2b0746a343099d5972023-11-20T08:05:36ZengMDPI AGPolymers2073-43602020-07-01128166810.3390/polym12081668Properties of Potato Starch Roasted with Apple Distillery WastewaterTomasz Zięba0Dominika Solińska1Małgorzata Kapelko-Żeberska2Artur Gryszkin3Jurislav Babić4Đurđica Ačkar5Francisca Hernández6Ante Lončarić7Domagoj Šubarić8Antun Jozinović9Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, PolandDepartment of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, PolandDepartment of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, PolandDepartment of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, PolandFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, CroatiaFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, CroatiaDepartment of Plant Sciences and Microbiology, Miguel Hernández University, Ctra. de Beniel, km 3,2, 03312 Orihuela (Alicante), SpainFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, CroatiaFaculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, 31000 Osijek, CroatiaFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, CroatiaThis study aimed to produce starch esters by roasting potato starch with apple distillery wastewater at various temperatures and aimed to determine the effects of esterification conditions on selected properties of the modified preparations. Apple distillery wastewater was concentrated, mixed with starch (30 g of dry matter per 100 g of starch), dried, and roasted at temperatures of 110, 130 or 150 °C for 3 h. The resulting preparations were rinsed 30 times with a 60% ethanol solution, dried, and disintegrated. After that, the following analyses were performed: content of substituted acids (after alkaline de-esterification) with high performance liquid chromatography (HPLC); thermal characteristics with differential scanning calorimetry (DSC); swelling power and solubility in water at 80 °C; color changes with a colorimeter; rheology of the pastes based on the plotted flow curves; and the pastes’ resistance to amyloglucosidase. Starch treatments with apple distillery wastewater at 130 and 150 °C caused significant changes to its properties when compared to the control samples of native starch and starch roasted without wastewater, including: a lower temperature and heat of pasting, lower swelling power and solubility in water, darker color, higher resistance to amyloglucosidase, and the formation of pastes with a lower viscosity.https://www.mdpi.com/2073-4360/12/8/1668potato starchapple distillery wastewateresterificationroastingproperties |
| spellingShingle | Tomasz Zięba Dominika Solińska Małgorzata Kapelko-Żeberska Artur Gryszkin Jurislav Babić Đurđica Ačkar Francisca Hernández Ante Lončarić Domagoj Šubarić Antun Jozinović Properties of Potato Starch Roasted with Apple Distillery Wastewater Polymers potato starch apple distillery wastewater esterification roasting properties |
| title | Properties of Potato Starch Roasted with Apple Distillery Wastewater |
| title_full | Properties of Potato Starch Roasted with Apple Distillery Wastewater |
| title_fullStr | Properties of Potato Starch Roasted with Apple Distillery Wastewater |
| title_full_unstemmed | Properties of Potato Starch Roasted with Apple Distillery Wastewater |
| title_short | Properties of Potato Starch Roasted with Apple Distillery Wastewater |
| title_sort | properties of potato starch roasted with apple distillery wastewater |
| topic | potato starch apple distillery wastewater esterification roasting properties |
| url | https://www.mdpi.com/2073-4360/12/8/1668 |
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