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- Resumen es exacto "This Doctoral Thesis focused on the synthesis of starches esterified by an unconventional route, its general deep characterization, and the analysis of relevant properties for two specific uses: i) modified starches for use as a food additive and ii) starches esterified with short chain fatty acids as a source of resistant starch. Chapter 1 (Introduction), reports the most important characteristics of starch and its main properties and applications are described. In addition, the state of the art is reviewed on the different types of starch modifications that are of industrial interest, addressing in particular its esterification and cross-linking. Moreover, the known methodologies to carry out starch esterification are briefly described, with particular focus on a pathway catalyzed by α-hydroxy acids that has been very little explored in the literature, and whose potential is studied in this Thesis. Finally, the foundations of two specific applications of the esterified starch that motivate the present work are introduced. The objectives of the Thesis are presented at the end of this chapter. Chapter 2 describes in detail the materials and methods used in this Thesis. The technique of preparing the esterified starches, the quantification of the level of modification conferred, and the variety of techniques used for their general and specific characterization for each application of interest are summarized therein. Chapter 3 shows the studies on the progress of the acetylation reaction of corn starch catalyzed by tartaric acid. Initially, the state of the art of starch acetylation methodologies is summarized, and the polysaccharide esterification route mediated by α-hydroxy acids is introduced. Next, the results of the reaction in time under pre-set conditions are presented, and the reaction products are characterized in terms of chemical structure, morphology, crystallinity, thermal stability and changes in starch polarity resulting from the derivatization. Then, the possibility of the existence of simultaneous cross-linking reactions of the starch with tartaric acid is analyzed, and finally the progress of the derivatization inside the granule is studied. The chapter ends with the selection of potential uses of interest for the obtained starches, whose specific characterization is addressed in the following chapters. Chapter 4 introduces the use of acetylated, cross-linked and doubly modified starches as an additive in the food industry. Acetylated starches are prepared with a degree of substitution allowed by the FDA, and the products are characterized in terms of their functional properties. Properties such as swelling power, solubility, clarity of the paste, retrogradation, gelatinization thermal properties and rheological properties are thus evaluated; and the differential properties of the doubly modified starches produced are highlighted. Chapter 5 describes the importance of chemically modified starches as a source of resistant starch; and in particular, the newly recognized utility of starches esterified with acetate, propionate and butyrate groups to deliver the short-chain fatty acid specific to the colon is highlighted. The preparation of propionized starches is also described, and the effect of the degree of derivatization and the crystallinity of the starch used as a raw material in the resistant starch content of the products is evaluated. The resistance to digestion of the acetylated starches in Chapter 3 is analyzed, and the effect of the starch cooking on the remaining resistance is studied. At the end of this chapter, a concrete case of evaluation of starches esterified by the route studied here to transport the esterified fatty acid to the colon is summarized. Chapter 6 summarizes the general conclusions of this Thesis and future work is discussed. "
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