Next Article in Journal
Chicken Egg White—Advancing from Food to Skin Health Therapy: Optimization of Hydrolysis Condition and Identification of Tyrosinase Inhibitor Peptides
Previous Article in Journal
Monitoring Viscosity and Total Solids Content of Milk Protein Concentrate Using an Inline Acoustic Flowmeter at Laboratory Scale
Previous Article in Special Issue
Molecular Dispersion of Starch as a Crucial Parameter during Size-Exclusion Chromatography
Open AccessReview

Production and Properties of Starch Citrates—Current Research

1
Department of Food Storage and Technology, Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, C.K. Norwida 25, 50-375 Wroclaw, Poland
2
Institute of Health Sciences, Collegium Medicum, University of Opole, ul. Kopernika 11a, 45-040 Opole, Poland
*
Author to whom correspondence should be addressed.
Foods 2020, 9(9), 1311; https://doi.org/10.3390/foods9091311
Received: 29 July 2020 / Revised: 9 September 2020 / Accepted: 16 September 2020 / Published: 18 September 2020
(This article belongs to the Special Issue Starch: Properties, Processing, and Functionality in Food Systems)
Starch modification by chemical reaction is widely used to improve the properties of native starch. Modified by citric acid, starch is characterized by specific properties resulting from the presence of citrate residues and as a result of cross-linking starch. The chemicals used for preparing starch citrates are safe for human health and the natural environment compared to the harsh chemicals used for conventional modifications. Starch citrates are traditionally produced by heating starch–citric acid mixtures in semi-dry conditions or by a heat moisture treatment. The conditions of the modification process (roasting temperature, heating time, citric acid dose) and the botanic source or genotype of starch determine the degree of substitution and the properties of the obtained preparations. Changes of starch properties occurring during esterification lead to reduced relative crystallinity, resulting in a decrease in the affinity for water, the gelatinization parameters, and the viscosity of starch citrate. However, one of the most important outcome of the modification is the formation of resistant starch (RS), which has increased resistance to the action of amylolytic enzymes. Currently, new methods for producing starch citrates with improved functional and rheological properties while maintaining the highest possible content of resistant starch are being sought. The article presents an overview of recent studies on the production, properties. And applicability of starch citrates with special attention paid to their role as preparations of resistant starch (RS). The use of citric acid for modification of starch is better for the technology process, while using cross-linking is better than simply using esterification. View Full-Text
Keywords: starch; methods of starch citrification; the properties of starch citrate; resistant citrate starch starch; methods of starch citrification; the properties of starch citrate; resistant citrate starch
Show Figures

Graphical abstract

MDPI and ACS Style

Golachowski, A.; Drożdż, W.; Golachowska, M.; Kapelko-Żeberska, M.; Raszewski, B. Production and Properties of Starch Citrates—Current Research. Foods 2020, 9, 1311.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop