Acetylation of breadfruit utarch by Using Acetic Anhydride

Physicochemical properties and in-vitro digestibility studies of microwave assisted chemically modified breadfruit (Artocarpus altilis) starch

“…The phosphate diester starch has the phosphate esterified with two hydroxyl groups, very often from two neighbouring starch molecules which could lead to the formation of a covalent bridge or cross -linking, thus a situation will arise whereby individual chain segment can no longer establish inter or intra-molecular association and this could lead to a better functional properties. [11]…”

“…Higher degrees of substitutions (0.85% acetylation and 0.73% citrification) have been reported for corn starch. [26] Zhura et al [11] reported the range of substitution between 0.74 and 1.23% for acetylated breadfruit starch and observed that preparation of starch acetatate is influenced by contact time between the starch and the reagent (acetic anhydride, more contact time offers the possibility of hydroxyl bonds in starch to weaken and thus accommodate more acetyl group. The degree of substitution essentially represents the average number of sites per glucose unit that possess a substituted acetyl group, the low value of DS in an acetylated starch has been attributed to such factors as lack of granular surface pore, which facilitates physical access of acetic anhydride to the interior of the starch granules.…”

“…The parameters such as moisture and temperature influence the dielectric properties of the starch these causes rearrangement of the starch molecules which in turn affect the functional properties of starch. [9] A lot of research has been carried out on chemical composition and nutritive values of breadfruits [1,10] and Zhura et al, [11] had performed acetylation of breadfruits. However, information is scanty on dual modifications methods, that is, the use of combined physical and chemical process like acetylation using microwave.…”