Effect of acetylation on the properties of corn starch

Hui, Chi Wai; Xu, Kun; Wu, Xiuli; Chen, Qiang; Xue, Desheng; Song, Changchun; Zhang, Wende; Wang, Pixin

doi:10.1016/j.foodchem.2007.07.002

Cited by 330 publications

(206 citation statements)

References 22 publications

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“…This C-type pattern was also indicated by the strong signals around the diffraction angles of 5.6°, 15.0°, 17.0°, and 23.5°at 2θ [36] . The modification of the crystalline pattern by acetylation was also reported for corn starch granules and is a result of the new structure of the acetylated starch [37] . Considering the retrogradation tendency and the limited solubility of A-type crystals, typically described for cereal starches, this chemical modification might be beneficial in improving these characteristics [17,37] .…”

Section: Morphological Characterization Of Avocado Seed Starch Granulesmentioning

confidence: 52%

Characterization of the chemical and structural properties of native and acetylated starches from avocado (Persea americana Mill.) seeds

Silva

Magnani

Albuquerque

et al. 2017

International Journal of Food Properties

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Avocado seeds are discarded as by-products during pulp consumption or processing despite their high starch content. This study aimed to characterize the chemical, morphological, and functional properties of the native and acetylated starches extracted from avocado seeds. The granules of native avocado seed starch exhibited an oval shape and A-type crystallinity pattern, while the acetylated form obtained with 0.07 degree of substitution (DS) yielded granules with a rounded bell shape and C-type pattern. The solubility and swelling power (SP) of the native and acetylated forms of avocado seed starch increased with increasing temperature; however, at 55°C and 65°C the acetylated form exhibited a higher solubility index (SI). The acetylated avocado seed starch showed reduced breakdown and synergy during freezing, as well as greater oil absorption, compared to the native form. These results showed that acetylation improved the functional properties of avocado seed starch, thereby increasing its potential for use in food products. ARTICLE HISTORY

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Section: Morphological Characterization Of Avocado Seed Starch Granulesmentioning

confidence: 52%

Characterization of the chemical and structural properties of native and acetylated starches from avocado (Persea americana Mill.) seeds

Silva

Magnani

Albuquerque

et al. 2017

International Journal of Food Properties

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“…The acetylation is the esterification of starch polymers where hydroxyl groups of the a-D-glucopyranose units are converted to acetyl (CH 3 C --O) groups [1] to produce starch acetates [2][3][4]. Acetylation alters a wide range of functional characteristics of native starches such as conferring higher peak viscosity (PV) and paste clarity, and increasing freeze-thawed stability [5].…”

Section: Introductionmentioning

confidence: 99%

“…The starch acetate is prepared commercially by reacting aqueous suspension of starch granules with acetic anhydride in the presence of alkali, such as sodium hydroxide to neutralize the acid formed [1,2,6,8,9]. Reaction times of acetylation are several hours; however, rather inefficient (À70%) due to hydrolysis of acetic anhydride by water and sodium hydroxide [8] added in large amounts to maintain pH 8-9 during reaction.…”

Section: Introductionmentioning

confidence: 99%

“…A low DS (0.01-0.2) acetylated starch has been applied in many areas, such as film forming, binding adhesion, thickening, stabilizing and texturing [2,11] and have been widely used in food industries for many years because of their unique characteristics, such as low gelatinization temperature, high swelling and solubility and good cooking and storage stability [12,13]. Also, high DS acetylated starches can have very different properties such as hydrophobicity, melt processibility and a number of non-food applications such as tablet binders, hot melt adhesives, coating, cigarette filters, biodegradable packaging materials and pharmaceutical aspects have been suggested [2,8,[14][15][16].…”

Section: Introductionmentioning

confidence: 99%

“…Also, high DS acetylated starches can have very different properties such as hydrophobicity, melt processibility and a number of non-food applications such as tablet binders, hot melt adhesives, coating, cigarette filters, biodegradable packaging materials and pharmaceutical aspects have been suggested [2,8,[14][15][16].…”

Section: Introductionmentioning

confidence: 99%

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Acetylation of banana (Musa paradisiaca L.) and maize (Zea mays L.) starches using a microwave heating procedure and iodine as catalyst: Partial characterization

Sánchez‐Rivera¹,

Flores-Ramírez²,

Zamudio‐Flores³

et al. 2010

Starch Stärke

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Banana and maize starches were acetylated with acetic anhydride in the presence of different levels of catalytic agent (iodine) using microwave heating. Degree substitution, he Fourier transforms infrared (FT-IR) spectra, the morphological properties, the gelatinization and retrogradation characteristics, the pasting property and X-ray diffraction pattern were evaluated. The FT-IR study showed that acetylation was produced in both starches, a strong absorption band at 1740 cm À1 , and this signal rose when the concentration of iodine increased; this pattern was corroborated with degree substitution of both starches. SEM revealed more exo-corrosion and fusion in acetylated maize starch granules. Acetylated banana starch had higher crystallinity level than maize starch, and the crystallinity level decreased when the catalyst concentration increased. Similar pattern was show for the average temperature and enthalpy of gelatinization. In general, the acetylation retards the starch retrogradation, but at longer storage time this effect was minimized. Difference in the retrogradation level was found between both starches. Using microwave heating and different iodine concentrations as catalyst is possible produce acetylation of starch with specific physicochemical characteristics.

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RS4‐Type Resistant Starch: Chemistry, Functionality and Health Benefits

Maniñgat

Seib

2013

Resistant Starch

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Effect of acetylation on the properties of corn starch

Cited by 330 publications

References 22 publications

Characterization of the chemical and structural properties of native and acetylated starches from avocado (Persea americana Mill.) seeds

Characterization of the chemical and structural properties of native and acetylated starches from avocado (Persea americana Mill.) seeds

Acetylation of banana (Musa paradisiaca L.) and maize (Zea mays L.) starches using a microwave heating procedure and iodine as catalyst: Partial characterization

RS4‐Type Resistant Starch: Chemistry, Functionality and Health Benefits

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