FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Effect of degree of substitution of E1422 starch on rheological properties in systems containing sodium chloride


The common use of modified starches results from the need to improve functional properties of natural starch. Crosslinked and acetylated starches are the most commonly used modified starches in food technology, and their properties depend on both the type of modifying group introduced and the degree of substitution (DS). The rheological properties of starch are strongly conditioned by many  environmental factors, such as the presence of sugars, salts and pH; therefore, in the study, it is attempted to comprehensively illustrate  the changes in rheological properties of starch pastes in systems containing sodium chloride. The material analysed was E1422 acetylated  distarch adipate, which is widely used as a food additive and belongs to the most commonly used hydrocolloids in the group of products of  plant origin. It was obtained from potato starch with various degree of substitution with acetyl groups and variously crosslinked with  adipic groups. The analyses were carried out in model systems (5 % starch suspension with a 3 % addition of sodium chloride), which were  analysed in terms of the gelatinization curve using a Brabender viscograph. Starch pastes produced in the Brabender apparatus were  used for the rheometric tests. In addition, a universal texture profile (TPA) analysis was performed. It was shown that sodium chloride significantly impacted the processes of physical transformation of starch during thermal processing. The salt added affects the gelatinization curve and, to a lesser extent, the rheological properties of starch pastes. The strength of the changes observed depends on  the degree of substitution of the analyzed preparations of acetylated distarch adipate.


acetylation, crosslinking, modified starch, rheological properties