Chemical, Morphological, Thermal and Technological Properties of Acetylated White Inhambu Starch

Silva, Gabriela Muricy de Souza; Muniz, Izabella de Carvalho Batista; Veloso, Cristiane Martins; Santos, Leandro Soares; Neto, Biano Alves de Melo; Bonomo, Renata Cristina Ferreira

doi:10.1007/s10924-021-02190-7

Cited by 5 publications

(1 citation statement)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The functional properties of acetylated starch changed with the degree of substitution. The main functional properties of acetylated starch depend on the type of starch, degree of substitution, and size of the acetyl group; the content of the acetyl group and DS in acetylated starch depend on the reaction time, catalyst, plant source, and amount of reagent [ 15 ]. Some starches have a low degree of substitution of about 0.01–0.2 and can be used as adhesives, thickeners, plasticizers, film-forming agents, stabilizers, and adhesives.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Acetylation on the Physicochemical Properties of Chickpea Starch

Zhang

Cao

et al. 2023

Foods

View full text Add to dashboard Cite

The effect of acetylation on the physicochemical properties of chickpea starch was studied. After the chickpea starch was acetylated, the basic properties were measured. When the degree of substitution (DS) was 0.1004 and the temperature was 95 °C, the solubility and swelling power of starch were 19.6% and 21.4 g/g, respectively. The freeze–thaw stability of acetylated starch paste increased with the increase in the degree of substitution. The surface morphology of starch granules changed, but the crystalline morphology did not change, and the C-type crystalline structure was still maintained. There are three new absorption peaks in the infrared spectroscopy of starch, and the -COCH3 group was introduced. With the increase in DS, the viscosity of esterified chickpea starch decreased gradually. Compared with unmodified chickpea starch, the ability to form gel was poor.

show abstract

Section: Introductionmentioning

confidence: 99%