STUDY OF PROPERTIES OF EXTRUDED STARCH MODIFIED BY PHOSPHORUS AND GLYCINE

Abstract

In this article, the properties of starch preparations obtained from starch extruded at different temperatures and subjected to firing with either phosphate or phosphate and glycine were studied. The following characteristics were determined: color difference, phosphorus content, thermal characteristics of gelatinization by differential scanning calorimetry (DSC), water absorption and water solubility, viscosity, and sensitivity of the preparations to amyloglucosidase activity. Modification of starch with phosphorus resulted in a significant reduction in the differences of some properties resulting from different temperatures of the extrusion process compared to starch not chemically modified. The firing of starch extruded with phosphates and glycine resulted in a significant darkening (brown color) and a decrease in water absorption, determined under cold conditions, compared to starch fried with phosphates alone. Modification with phosphates and glycine did not cause the expected change in the sensitivity of the preparations to amyloglucosidase activity. Monophosphates obtained from extruded potato starch were characterized by resistance to amyloglucosidase activity of about 30% and high (about 90%) solubility in water.