A study on synthesis of starch ferulate and its biological properties

Starch esterified with ferulic acid (starch ferulate) was synthesized and i ts food and biological properties were determined. Starch ferulate showed l ower viscosity, higher water-holding capacity, and much less retrogradation during low temperature storage than native starch. It was only partly hydr olyzed (less than 10%) by diastase and the bound ferulic acid was largely r eleased by colonic microorganisms. The rate of release and amount of releas ed ferulic acid were higher than with dietary fibres from wheat bran. Also, it increased survival of two yogurt strains during storage. (C) 2001 Elsev ier Science Ltd. All rights reserved.