L. S. Solomina, D. A. Solomin
All-Russian Research Institute of Starch and Starch-containing Raw Materials Processing – Branch of Russian Potato Research Centre, ul. Nekrasova, 11, pos. Kraskovo, Moscovskaya obl., 140051, Russian Federation
Abstract. Research aimed to develop a technological mode for the production of amylopectin starch citrate (citrate starch ester) with the highest dynamic viscosity by extrusion. Edible citric acid was used as an ether-forming reagent. The concentration of its solution was changed in the range of 0-0.50% to the mass of dry matter (DM) of starch. The screw speed in all experiments was 135 rpm. The influence of the moisture content of the mixture (starch-reagent) was determined by changing it in the range of 20.5–26.0%, at a temperature of 160 C, the reagent concentration was 0.45% by weight of the starch DM. The extrusion temperature was changed in the range of 140–180 C with an interval of 10 C. The influence of the paste mixing time was studied on a sample obtained at a temperature of 160 C and a reagent concentration of 0.40% to the starch DM mass, while the paste mixing time was 60 min, the laboratory stirrer speed was 180 rpm. The stability of a 15% paste during storage was studied on two samples produced at temperatures of 160 and 170 C and a reagent concentration of 0.40% to the mass of starch DM. The duration of storage of the paste at room temperature was 8 days. The optimal mass fraction of moisture in a mixture of starch with a reagent supplied for extrusion processing was 23%. With an increase in the extrusion temperature from 140 to 180 C, the dynamic viscosity of the amylopectin starch samples decreased by 1.4 times. Samples obtained at a 0.35-0.40% reagent concentration in starch DM mass had the highest indicators of dynamic viscosity. Samples of white amylopectin starch citrate with a maximum dynamic viscosity (428 mPa.s) were produced at an extrusion temperature of 160 C and a reagent concentration of 0.40% by mass of DM starch. With an increase in the extrusion temperature from 140 to 180 C, the degree of solubility and the content of the reducing substances increased. The dynamic viscosity of the paste at a mixing time of 60 min and storage for 8 days did not change significantly.
Keywords: amylopectin starch; citric acid; technological parameters; extrusion technique; dynamic viscosity.
Author Details: L. S. Solomina, Сand. Sc. (Tech.), leading research fellow (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); D. A. Solomin, head of division.
For citation: Solomina LS, Solomin DA. [The influence of physical and chemical exposure on the properties of starch citrate]. Dostizheniya nauki i tekhniki APK. 2022;36(4):117-122. Russian. doi: 10.53859/02352451_2022_36_4_117.