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Article

Properties of Potato Starch Roasted with Apple Distillery Wastewater †

1
Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland
2
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
3
Department of Plant Sciences and Microbiology, Miguel Hernández University, Ctra. de Beniel, km 3,2, 03312 Orihuela (Alicante), Spain
4
Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia
*
Author to whom correspondence should be addressed.
The abstract was included in the conference 10th International Congress “Flour-Bread ’19”.
Polymers 2020, 12(8), 1668; https://doi.org/10.3390/polym12081668
Received: 16 July 2020 / Revised: 24 July 2020 / Accepted: 25 July 2020 / Published: 27 July 2020
(This article belongs to the Section Biomacromolecules, Biobased and Biodegradable Polymers)
This study aimed to produce starch esters by roasting potato starch with apple distillery wastewater at various temperatures and aimed to determine the effects of esterification conditions on selected properties of the modified preparations. Apple distillery wastewater was concentrated, mixed with starch (30 g of dry matter per 100 g of starch), dried, and roasted at temperatures of 110, 130 or 150 °C for 3 h. The resulting preparations were rinsed 30 times with a 60% ethanol solution, dried, and disintegrated. After that, the following analyses were performed: content of substituted acids (after alkaline de-esterification) with high performance liquid chromatography (HPLC); thermal characteristics with differential scanning calorimetry (DSC); swelling power and solubility in water at 80 °C; color changes with a colorimeter; rheology of the pastes based on the plotted flow curves; and the pastes’ resistance to amyloglucosidase. Starch treatments with apple distillery wastewater at 130 and 150 °C caused significant changes to its properties when compared to the control samples of native starch and starch roasted without wastewater, including: a lower temperature and heat of pasting, lower swelling power and solubility in water, darker color, higher resistance to amyloglucosidase, and the formation of pastes with a lower viscosity. View Full-Text
Keywords: potato starch; apple distillery wastewater; esterification; roasting; properties potato starch; apple distillery wastewater; esterification; roasting; properties
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MDPI and ACS Style

Zięba, T.; Solińska, D.; Kapelko-Żeberska, M.; Gryszkin, A.; Babić, J.; Ačkar, Đ.; Hernández, F.; Lončarić, A.; Šubarić, D.; Jozinović, A. Properties of Potato Starch Roasted with Apple Distillery Wastewater. Polymers 2020, 12, 1668. https://doi.org/10.3390/polym12081668

AMA Style

Zięba T, Solińska D, Kapelko-Żeberska M, Gryszkin A, Babić J, Ačkar Đ, Hernández F, Lončarić A, Šubarić D, Jozinović A. Properties of Potato Starch Roasted with Apple Distillery Wastewater. Polymers. 2020; 12(8):1668. https://doi.org/10.3390/polym12081668

Chicago/Turabian Style

Zięba, Tomasz, Dominika Solińska, Małgorzata Kapelko-Żeberska, Artur Gryszkin, Jurislav Babić, Đurđica Ačkar, Francisca Hernández, Ante Lončarić, Domagoj Šubarić, and Antun Jozinović. 2020. "Properties of Potato Starch Roasted with Apple Distillery Wastewater" Polymers 12, no. 8: 1668. https://doi.org/10.3390/polym12081668

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