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Open AccessArticle

Effect of the Esterification of Starch with a Mixture of Carboxylic Acids from Yarrowia lipolitica Fermentation Broth on Its Selected Properties

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 2020, 12(6), 1383; https://doi.org/10.3390/polym12061383
Received: 19 May 2020 / Revised: 12 June 2020 / Accepted: 18 June 2020 / Published: 19 June 2020
(This article belongs to the Special Issue Polymeric Materials for Food Engineering)
Potato starch was esterified with carboxylic acids contained in the fermentation broth from Yarrowia lipolitica yeast production. Various acid concentrations and various roasting temperatures were used to determine effects of process conditions on ester properties, including the number of acid residues attached to starch chains, starch susceptibility to amylolysis, and thermal characteristics of starch phase transitions. Study results demonstrated the effect of both the composition and the dose of the fermentation broth and of roasting temperature of starch on the number of acid residues attached to starch chains. Citric acid was more susceptible to esterification with starch (DS = 5.65%) compared to the α-ketoglutaric acid (DS = 0.12%). In the case of the latter, a higher degree of substitution was determined in the esters produced at higher roasting temperatures. The lowest digestibility (RS = 20%) was demonstrated for the starch esters with the highest degree of substitution with citric acid, whereas all starch esters showed decreased values of the thermal characteristics of pasting. View Full-Text
Keywords: potato starch; esterification; Yarrowia lipolitica yeast; fermentation broth potato starch; esterification; Yarrowia lipolitica yeast; fermentation broth
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Zdybel, E.; Zięba, T.; Tomaszewska-Ciosk, E.; Rymowicz, W. Effect of the Esterification of Starch with a Mixture of Carboxylic Acids from Yarrowia lipolitica Fermentation Broth on Its Selected Properties. Polymers 2020, 12, 1383.

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