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The aim of this study was to determine the effects of the concentration of paste used to produce retrograded starch, and esterification degree, on selected properties of the resultant distarch adipate.Starch paste was prepared from native potato starch (1, 4, 10, 18 or 30g/100g), frozen, defrosted and dried. Thus produced preparations of retrograded starch were cross-linked with various doses of a...
Native potato starch (NS) and retrograded starch (R – obtained via freezing and defrosting of a starch paste) were used to prepare starch acetates: NS-A and R-A, and then acetylated distarch adipates: NS-ADA and R-ADA. The chemically-modified preparations produced from retrograded starch (R-A; R-ADA) were characterized by a higher degree of esterification compared to the modified preparations produced...
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