Chemically Modified Potato Starch as a Source of Nutritional and Non-nutritional Components

Chemical modification of starch for food purposes is strictly limited in terms of the type of chemical reactions, the kind of modifying agents, the degree of substitution as well as the level of contaminants. Commonly applied chemical reactions include only three types, i.e. oxidation, esterification and etherification. Influence of chemicallymodified starches on a biological processes occurring in a human body seems to be interesting, especially as a source of the substances indispensable for the course of various metabolic processes. The study was aimed at answering a question: whether or to what extent the commercial preparations of potato starch, obtained upon chemical modification, would constitute a source of macro- and microelements and starch resistant to α-amylase hydrolysis, as components affecting physiological properties in a human body. Industrially obtained native potato starch as well as it food grade modified starches, were studied: oxidised starch (E 1404), acetylated starch (E 1420), and acetylated distarch adipate (E 1422). Protein content was determined with the Kjeldahl method. Resistant starch (RS) content was estimated according to the method described by Champ et al. (1999) and amylose content according to Morrison and Laignelet method (1983). The assay of individual elements content in the native and chemically-modified potato starch was carried out using the atomic absorption spectroscopy (AAS) method. Native and chemically-modified potato starch were characterised by different contents of amylose (from 20 to 31% d.m.) and a RS fraction (from 74 to 77% d.m.). All type of the investigated chemically-modified potato starch appeared to be a good source of elements, however the highest contents of phosphorus and potassium were found in native potato starch. Oxidised starch (E 1404) was the best source of macroelements (calcium and magnesium) and microelements (copper, manganese and zinc), as compared to the other investigated starches. Therefore, the application of the investigated chemically-modified potato starch may prove favourable not only due to their functional properties but also a source of RS and minerals. Ausführliche Beschreibung

Gespeichert in:

Autor*in:	M. Wronkowska [verfasserIn] U. Krupa-Kozak [verfasserIn] M Soral-Śmietana [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2009

Schlagwörter:	chemically modified potato starch resistant starch elements

Übergeordnetes Werk:	In: Czech Journal of Food Sciences - Czech Academy of Agricultural Sciences, 2010, 27(2009), Special Issue 1, Seite S341-S341
Übergeordnetes Werk:	volume:27 ; year:2009 ; number:Special Issue 1 ; pages:S341-S341

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc Journal toc

DOI / URN:	10.17221/601-CJFS

Katalog-ID:	DOAJ083058680

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spelling	10.17221/601-CJFS doi (DE-627)DOAJ083058680 (DE-599)DOAJ2722ccaadec941239fef2be5093c19f6 DE-627 ger DE-627 rakwb eng M. Wronkowska verfasserin aut Chemically Modified Potato Starch as a Source of Nutritional and Non-nutritional Components 2009 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Chemical modification of starch for food purposes is strictly limited in terms of the type of chemical reactions, the kind of modifying agents, the degree of substitution as well as the level of contaminants. Commonly applied chemical reactions include only three types, i.e. oxidation, esterification and etherification. Influence of chemicallymodified starches on a biological processes occurring in a human body seems to be interesting, especially as a source of the substances indispensable for the course of various metabolic processes. The study was aimed at answering a question: whether or to what extent the commercial preparations of potato starch, obtained upon chemical modification, would constitute a source of macro- and microelements and starch resistant to α-amylase hydrolysis, as components affecting physiological properties in a human body. Industrially obtained native potato starch as well as it food grade modified starches, were studied: oxidised starch (E 1404), acetylated starch (E 1420), and acetylated distarch adipate (E 1422). Protein content was determined with the Kjeldahl method. Resistant starch (RS) content was estimated according to the method described by Champ et al. (1999) and amylose content according to Morrison and Laignelet method (1983). The assay of individual elements content in the native and chemically-modified potato starch was carried out using the atomic absorption spectroscopy (AAS) method. Native and chemically-modified potato starch were characterised by different contents of amylose (from 20 to 31% d.m.) and a RS fraction (from 74 to 77% d.m.). All type of the investigated chemically-modified potato starch appeared to be a good source of elements, however the highest contents of phosphorus and potassium were found in native potato starch. Oxidised starch (E 1404) was the best source of macroelements (calcium and magnesium) and microelements (copper, manganese and zinc), as compared to the other investigated starches. Therefore, the application of the investigated chemically-modified potato starch may prove favourable not only due to their functional properties but also a source of RS and minerals. chemically modified potato starch resistant starch elements Agriculture S U. Krupa-Kozak verfasserin aut M Soral-Śmietana verfasserin aut In Czech Journal of Food Sciences Czech Academy of Agricultural Sciences, 2010 27(2009), Special Issue 1, Seite S341-S341 (DE-627)38748082X (DE-600)2145669-0 18059317 nnns volume:27 year:2009 number:Special Issue 1 pages:S341-S341 https://doi.org/10.17221/601-CJFS kostenfrei https://doaj.org/article/2722ccaadec941239fef2be5093c19f6 kostenfrei https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0087_chemically-modified-potato-starch-as-a-source-of-nutritional-and-non-nutritional-components.php kostenfrei https://doaj.org/toc/1212-1800 Journal toc kostenfrei https://doaj.org/toc/1805-9317 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 27 2009 Special Issue 1 S341-S341
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allfieldsGer	10.17221/601-CJFS doi (DE-627)DOAJ083058680 (DE-599)DOAJ2722ccaadec941239fef2be5093c19f6 DE-627 ger DE-627 rakwb eng M. Wronkowska verfasserin aut Chemically Modified Potato Starch as a Source of Nutritional and Non-nutritional Components 2009 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Chemical modification of starch for food purposes is strictly limited in terms of the type of chemical reactions, the kind of modifying agents, the degree of substitution as well as the level of contaminants. Commonly applied chemical reactions include only three types, i.e. oxidation, esterification and etherification. Influence of chemicallymodified starches on a biological processes occurring in a human body seems to be interesting, especially as a source of the substances indispensable for the course of various metabolic processes. The study was aimed at answering a question: whether or to what extent the commercial preparations of potato starch, obtained upon chemical modification, would constitute a source of macro- and microelements and starch resistant to α-amylase hydrolysis, as components affecting physiological properties in a human body. Industrially obtained native potato starch as well as it food grade modified starches, were studied: oxidised starch (E 1404), acetylated starch (E 1420), and acetylated distarch adipate (E 1422). Protein content was determined with the Kjeldahl method. Resistant starch (RS) content was estimated according to the method described by Champ et al. (1999) and amylose content according to Morrison and Laignelet method (1983). The assay of individual elements content in the native and chemically-modified potato starch was carried out using the atomic absorption spectroscopy (AAS) method. Native and chemically-modified potato starch were characterised by different contents of amylose (from 20 to 31% d.m.) and a RS fraction (from 74 to 77% d.m.). All type of the investigated chemically-modified potato starch appeared to be a good source of elements, however the highest contents of phosphorus and potassium were found in native potato starch. Oxidised starch (E 1404) was the best source of macroelements (calcium and magnesium) and microelements (copper, manganese and zinc), as compared to the other investigated starches. Therefore, the application of the investigated chemically-modified potato starch may prove favourable not only due to their functional properties but also a source of RS and minerals. chemically modified potato starch resistant starch elements Agriculture S U. Krupa-Kozak verfasserin aut M Soral-Śmietana verfasserin aut In Czech Journal of Food Sciences Czech Academy of Agricultural Sciences, 2010 27(2009), Special Issue 1, Seite S341-S341 (DE-627)38748082X (DE-600)2145669-0 18059317 nnns volume:27 year:2009 number:Special Issue 1 pages:S341-S341 https://doi.org/10.17221/601-CJFS kostenfrei https://doaj.org/article/2722ccaadec941239fef2be5093c19f6 kostenfrei https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0087_chemically-modified-potato-starch-as-a-source-of-nutritional-and-non-nutritional-components.php kostenfrei https://doaj.org/toc/1212-1800 Journal toc kostenfrei https://doaj.org/toc/1805-9317 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 27 2009 Special Issue 1 S341-S341
allfieldsSound	10.17221/601-CJFS doi (DE-627)DOAJ083058680 (DE-599)DOAJ2722ccaadec941239fef2be5093c19f6 DE-627 ger DE-627 rakwb eng M. Wronkowska verfasserin aut Chemically Modified Potato Starch as a Source of Nutritional and Non-nutritional Components 2009 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Chemical modification of starch for food purposes is strictly limited in terms of the type of chemical reactions, the kind of modifying agents, the degree of substitution as well as the level of contaminants. Commonly applied chemical reactions include only three types, i.e. oxidation, esterification and etherification. Influence of chemicallymodified starches on a biological processes occurring in a human body seems to be interesting, especially as a source of the substances indispensable for the course of various metabolic processes. The study was aimed at answering a question: whether or to what extent the commercial preparations of potato starch, obtained upon chemical modification, would constitute a source of macro- and microelements and starch resistant to α-amylase hydrolysis, as components affecting physiological properties in a human body. Industrially obtained native potato starch as well as it food grade modified starches, were studied: oxidised starch (E 1404), acetylated starch (E 1420), and acetylated distarch adipate (E 1422). Protein content was determined with the Kjeldahl method. Resistant starch (RS) content was estimated according to the method described by Champ et al. (1999) and amylose content according to Morrison and Laignelet method (1983). The assay of individual elements content in the native and chemically-modified potato starch was carried out using the atomic absorption spectroscopy (AAS) method. Native and chemically-modified potato starch were characterised by different contents of amylose (from 20 to 31% d.m.) and a RS fraction (from 74 to 77% d.m.). All type of the investigated chemically-modified potato starch appeared to be a good source of elements, however the highest contents of phosphorus and potassium were found in native potato starch. Oxidised starch (E 1404) was the best source of macroelements (calcium and magnesium) and microelements (copper, manganese and zinc), as compared to the other investigated starches. Therefore, the application of the investigated chemically-modified potato starch may prove favourable not only due to their functional properties but also a source of RS and minerals. chemically modified potato starch resistant starch elements Agriculture S U. Krupa-Kozak verfasserin aut M Soral-Śmietana verfasserin aut In Czech Journal of Food Sciences Czech Academy of Agricultural Sciences, 2010 27(2009), Special Issue 1, Seite S341-S341 (DE-627)38748082X (DE-600)2145669-0 18059317 nnns volume:27 year:2009 number:Special Issue 1 pages:S341-S341 https://doi.org/10.17221/601-CJFS kostenfrei https://doaj.org/article/2722ccaadec941239fef2be5093c19f6 kostenfrei https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0087_chemically-modified-potato-starch-as-a-source-of-nutritional-and-non-nutritional-components.php kostenfrei https://doaj.org/toc/1212-1800 Journal toc kostenfrei https://doaj.org/toc/1805-9317 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 27 2009 Special Issue 1 S341-S341
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author-letter	M. Wronkowska
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title_sort	chemically modified potato starch as a source of nutritional and non-nutritional components
title_auth	Chemically Modified Potato Starch as a Source of Nutritional and Non-nutritional Components
abstract	Chemical modification of starch for food purposes is strictly limited in terms of the type of chemical reactions, the kind of modifying agents, the degree of substitution as well as the level of contaminants. Commonly applied chemical reactions include only three types, i.e. oxidation, esterification and etherification. Influence of chemicallymodified starches on a biological processes occurring in a human body seems to be interesting, especially as a source of the substances indispensable for the course of various metabolic processes. The study was aimed at answering a question: whether or to what extent the commercial preparations of potato starch, obtained upon chemical modification, would constitute a source of macro- and microelements and starch resistant to α-amylase hydrolysis, as components affecting physiological properties in a human body. Industrially obtained native potato starch as well as it food grade modified starches, were studied: oxidised starch (E 1404), acetylated starch (E 1420), and acetylated distarch adipate (E 1422). Protein content was determined with the Kjeldahl method. Resistant starch (RS) content was estimated according to the method described by Champ et al. (1999) and amylose content according to Morrison and Laignelet method (1983). The assay of individual elements content in the native and chemically-modified potato starch was carried out using the atomic absorption spectroscopy (AAS) method. Native and chemically-modified potato starch were characterised by different contents of amylose (from 20 to 31% d.m.) and a RS fraction (from 74 to 77% d.m.). All type of the investigated chemically-modified potato starch appeared to be a good source of elements, however the highest contents of phosphorus and potassium were found in native potato starch. Oxidised starch (E 1404) was the best source of macroelements (calcium and magnesium) and microelements (copper, manganese and zinc), as compared to the other investigated starches. Therefore, the application of the investigated chemically-modified potato starch may prove favourable not only due to their functional properties but also a source of RS and minerals.
abstractGer	Chemical modification of starch for food purposes is strictly limited in terms of the type of chemical reactions, the kind of modifying agents, the degree of substitution as well as the level of contaminants. Commonly applied chemical reactions include only three types, i.e. oxidation, esterification and etherification. Influence of chemicallymodified starches on a biological processes occurring in a human body seems to be interesting, especially as a source of the substances indispensable for the course of various metabolic processes. The study was aimed at answering a question: whether or to what extent the commercial preparations of potato starch, obtained upon chemical modification, would constitute a source of macro- and microelements and starch resistant to α-amylase hydrolysis, as components affecting physiological properties in a human body. Industrially obtained native potato starch as well as it food grade modified starches, were studied: oxidised starch (E 1404), acetylated starch (E 1420), and acetylated distarch adipate (E 1422). Protein content was determined with the Kjeldahl method. Resistant starch (RS) content was estimated according to the method described by Champ et al. (1999) and amylose content according to Morrison and Laignelet method (1983). The assay of individual elements content in the native and chemically-modified potato starch was carried out using the atomic absorption spectroscopy (AAS) method. Native and chemically-modified potato starch were characterised by different contents of amylose (from 20 to 31% d.m.) and a RS fraction (from 74 to 77% d.m.). All type of the investigated chemically-modified potato starch appeared to be a good source of elements, however the highest contents of phosphorus and potassium were found in native potato starch. Oxidised starch (E 1404) was the best source of macroelements (calcium and magnesium) and microelements (copper, manganese and zinc), as compared to the other investigated starches. Therefore, the application of the investigated chemically-modified potato starch may prove favourable not only due to their functional properties but also a source of RS and minerals.
abstract_unstemmed	Chemical modification of starch for food purposes is strictly limited in terms of the type of chemical reactions, the kind of modifying agents, the degree of substitution as well as the level of contaminants. Commonly applied chemical reactions include only three types, i.e. oxidation, esterification and etherification. Influence of chemicallymodified starches on a biological processes occurring in a human body seems to be interesting, especially as a source of the substances indispensable for the course of various metabolic processes. The study was aimed at answering a question: whether or to what extent the commercial preparations of potato starch, obtained upon chemical modification, would constitute a source of macro- and microelements and starch resistant to α-amylase hydrolysis, as components affecting physiological properties in a human body. Industrially obtained native potato starch as well as it food grade modified starches, were studied: oxidised starch (E 1404), acetylated starch (E 1420), and acetylated distarch adipate (E 1422). Protein content was determined with the Kjeldahl method. Resistant starch (RS) content was estimated according to the method described by Champ et al. (1999) and amylose content according to Morrison and Laignelet method (1983). The assay of individual elements content in the native and chemically-modified potato starch was carried out using the atomic absorption spectroscopy (AAS) method. Native and chemically-modified potato starch were characterised by different contents of amylose (from 20 to 31% d.m.) and a RS fraction (from 74 to 77% d.m.). All type of the investigated chemically-modified potato starch appeared to be a good source of elements, however the highest contents of phosphorus and potassium were found in native potato starch. Oxidised starch (E 1404) was the best source of macroelements (calcium and magnesium) and microelements (copper, manganese and zinc), as compared to the other investigated starches. Therefore, the application of the investigated chemically-modified potato starch may prove favourable not only due to their functional properties but also a source of RS and minerals.
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container_issue	Special Issue 1
title_short	Chemically Modified Potato Starch as a Source of Nutritional and Non-nutritional Components
url	https://doi.org/10.17221/601-CJFS https://doaj.org/article/2722ccaadec941239fef2be5093c19f6 https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0087_chemically-modified-potato-starch-as-a-source-of-nutritional-and-non-nutritional-components.php https://doaj.org/toc/1212-1800 https://doaj.org/toc/1805-9317
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author2	U. Krupa-Kozak M Soral-Śmietana
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up_date	2024-07-03T15:19:26.035Z
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