Sorptive properties of modified maize starch as indicators of their quality
More details
Hide details
Department of Commodity Science and Quality Management, Gdynia Maritime University, Morska 83, 81-225 Gdynia, Poland
Department of Food Commodity Science, Medical University of Gdańsk, Dębinki 7, 80-211 Gdańsk, Poland
Publication date: 2017-07-01
Int. Agrophys. 2017, 31(3): 383–392
The physical and adsorptive properties of three products of modified maize starch in terms of the susceptibility of starch granules to surface processes as affected by their physicochemical diversity was compared in this study, using five mathematical models. It was assumed that modification of native starch is an important factor affecting its adsorptive properties. The products under study differed significantly in terms of the distribution of the size and shape parameters of their granules. The Guggenheim, Anderson and de Boer equation, characterised by relatively low sums of square deviations and low and similar errors of their different parameters, was the most useful in the description of empirically determined isotherms of adsorption. Parameters of the Guggenheim, Anderson and de Boer equation were used to estimate the parameters of the product surface microstructure. Modification of native maize starch differentiated the size of the monolayer, specific surface of sorption, and characteristics of capillaries.