Preparation and properties of propylene oxide and octenylsuccinic anhydride modified potato starches.

ABSTRACT: Starch was dually chemically modified for developing food-grade ingredients of lower digestibility and their properties were compared to those of single modified and native starches. Hydroxypropylation with propylene oxide (HP) followed by esterification with octenylsuccinic anhydride (OSA) of potato starch (P-native) produced derivatives with lower digestibility than esterification solely with OSA. The dextrose equivalent, maltose and glucose contents, which were used as the main indicators for in vitro digestion, were lower for modified starches. P-HP_0.2-OSA_0.0200 derivative was the least digestible; the glucose and maltose contents were lowered by 28.3 and 42.1% compared to P-native. The aggregation behavior of enzymatically hydrolyzed starch derivatives was studie

SUBMITTER: Rutkaite R 

PROVIDER: S-EPMC5223253 | biostudies-literature | 2016 Dec

REPOSITORIES: biostudies-literature