Physicochemical, organoleptic and microbiological properties of acid-hydrolyzed starches
Abstract
Acid hydrolysis is a complex multifactorial process which allows, by varying its parameters, to obtain a wide range of products with different physicochemical properties [1, 4]. The aim of the work is to determine the physicochemical, organoleptic and microbiological properties of potato and corn starches obtained by acid hydrolysis. The work has established that there is a tendency for the relative degree of crystallinity to decrease as a result of acid hydrolysis with increasing duration and temperature of hydrolysis, as well as the concentration of acid and suspension. This indicates loosening of the crystalline regions and an increase in the proportion of the amorphous phase as a result of acid treatment. It has also been established that, despite the partial destruction of their crystalline regions, preservation of the supramolecular structure of the granules is observed. The work has studied the rheological behavior of starch pastes, which are non-Newtonian fluids that can be clearly classified as pseudoplastics. A nomogram has been developed for determining the hydrolysis temperature using 0.5 N sulfuric acid and 0.5 N hydrochloric acid for 6 hours. Spectral analysis demonstrated that acid hydrolysis does not result in the formation of new functional groups or changes in the basic structure of the monomer, glucopyranose. The microbiological and organoleptic properties of acid-hydrolyzed starches are also described.
About the Authors
M. S. Alekseenko
RUE «Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus»
Belarus
Belarus
Alekseenko Margarita Sergeevna, Senior Researcher at the Chromatographic Research Laboratory Republican Test Complex
29, Kozlova St., Minsk, 220037
I. M. Pochickaya
RUE «Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus»
Belarus
Belarus
Pochitskaya Irina Mikhailovna, Doctor of Technical Sciences, Associate Professor, Chief Researcher – Head of Research Sector
29, Kozlova St., 220037, Minsk
V. V. Litvyak
All-Russian Research Institute of Starch and Starch-containing Raw Materials Processing – Branch of Russian Potato Research Centre
Russian Federation
Russian Federation
Litvyak Vladimir Vladimirovich, Leading Researcher, Laboratory for Testing and Implementation of Modified Starches
11 Nekrasov St., 140051, Korenevo Microdistrict, Lyubertsy, Moscow Region
S. M. Butrim
Belarusian State University, Research Institute for Physical Chemical Problems
Belarus
Belarus
Butrym Sergei Mikhailovich, Leading Researcher, Laboratory of Polysaccharide Chemistry
14 Leningradskaya St., 220030, Minsk
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Review
For citations:
Alekseenko M.S., Pochickaya I.M., Litvyak V.V., Butrim S.M. Physicochemical, organoleptic and microbiological properties of acid-hydrolyzed starches. Food Industry: Science and Technology. 2025;18(4):56-68. (In Russ.)
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