Organic Acids of the Microbiological Post-Culture Medium as Substrates to be Used for Starch Modification

Zdybel, Ewa; Zięba, Tomasz; Rymowicz, Waldemar; Tomaszewska-Ciosk, Ewa

doi:10.3390/polym11030469

Open AccessArticle

Organic Acids of the Microbiological Post-Culture Medium as Substrates to be Used for Starch Modification

by

Ewa Zdybel

^1,*

,

Tomasz Zięba

¹,

Waldemar Rymowicz

² and

Ewa Tomaszewska-Ciosk

¹

Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland

²

Department of Biotechnology and Food Microbiology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland

^*

Author to whom correspondence should be addressed.

Polymers 2019, 11(3), 469; https://doi.org/10.3390/polym11030469

Submission received: 8 February 2019 / Revised: 8 March 2019 / Accepted: 8 March 2019 / Published: 12 March 2019

(This article belongs to the Special Issue Natural Compounds for Natural Polymers)

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Abstract

This study aimed to identify the feasibility of producing highly-substituted starch esters via thermal modification of starch using a post-culture medium of Yarrowia lipolitica yeast. This manuscript describes a successful attempt at potato starch modification with a post-culture medium of Yarrowia lipolitica yeast with different concentrations of organic acids. Starch preparations produced by roasting (130 °C) and these produced by starch reaction with a synthetic acid mixture were compared in terms of the types and number of acid residues esterified with starch. The effectiveness of starch esterification was found to depend on medium composition and to be higher upon the use of a synthetic acid mixture. In addition, a higher reactivity with starch was demonstrated for citric acid than for α-ketoglutaric acid. The highly-substituted starch esters formed as a result of potato starch modification with post-culture medium were characterized by decreased values of thermal parameters of pasting characteristics, determined with a differential scanning calorimeter (DSC), and by compromised resistance to amylolysis. The intensity of these changes increased along with an increasing total percentage of starch ester substitution.

Keywords: esterified starch; organic acid; Yarrowia lipolitica yeast; microbiological post-culture media

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MDPI and ACS Style

Zdybel, E.; Zięba, T.; Rymowicz, W.; Tomaszewska-Ciosk, E. Organic Acids of the Microbiological Post-Culture Medium as Substrates to be Used for Starch Modification. Polymers 2019, 11, 469. https://doi.org/10.3390/polym11030469

AMA Style

Zdybel E, Zięba T, Rymowicz W, Tomaszewska-Ciosk E. Organic Acids of the Microbiological Post-Culture Medium as Substrates to be Used for Starch Modification. Polymers. 2019; 11(3):469. https://doi.org/10.3390/polym11030469

Chicago/Turabian Style

Zdybel, Ewa, Tomasz Zięba, Waldemar Rymowicz, and Ewa Tomaszewska-Ciosk. 2019. "Organic Acids of the Microbiological Post-Culture Medium as Substrates to be Used for Starch Modification" Polymers 11, no. 3: 469. https://doi.org/10.3390/polym11030469

APA Style

Zdybel, E., Zięba, T., Rymowicz, W., & Tomaszewska-Ciosk, E. (2019). Organic Acids of the Microbiological Post-Culture Medium as Substrates to be Used for Starch Modification. Polymers, 11(3), 469. https://doi.org/10.3390/polym11030469

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

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Organic Acids of the Microbiological Post-Culture Medium as Substrates to be Used for Starch Modification

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