Microwave assisted acetylation of mung bean starch and the catalytic activity of potassium carbonate in free‐solvent reaction

Abstract

Mung bean starch acetate has been successfully produced with transesterification reaction of the starch under microwave assistance using vinyl acetate (VAC) as esterifying agent and potassium carbonate (K2CO3) as a catalyst. Various concentration of potassium carbonate (0–0.117 mmoleq/AGU) was resulted in starch acetate with increased mood of the degree of substitution (DS = 0.003–0.27) in a short time. An increase in the degree of substitution, resulting in increase of the peak intensity of ester carbonyl group (CO) at 1742 cm−1, which was further proved by FTIR. Obvious change in the starch granules morphology, increasing in the hyrophilicity and decreasing in the temperature and enthalpy of gelatinization were noticed accordingly to the degree of the starch modification. The X‐ray pattern of native starch was A type, with similar pattern in modified derivatives.

Properties of Potato Starch Roasted with Apple Distillery Wastewater

“…Shi et al [5] concluded that starch esterification with malic acid causes a significant decrease in both its water solubility and swelling power. Changes in these properties are determined by the reagent type and conditions of the modification process [47][48][49][50][51][52][53][54][55][56][57][58][59]. In addition, starches with a low degree of substitution are usually characterized by a higher solubility in water and a higher swelling power when compared to starch with a high substitution degree [60][61][62][63][64][65].…”

Microwave‐assisted synthesis and characterization of acetylated corn starch

“…For instance, reaction time can be significantly reduced by microwave radiation. The synthesis of acetylated starch by traditional methods usually requires several hours; however, the acetylation reaction by the microwave‐assisted method can be completed in a few minutes . Because acetylated starch products synthesized by traditional methods tend to have very high viscosity, which can negatively affect sizing performance, a hydrolytic reaction is often required prior to acetylation .…”

Selected Rheological Properties of RS3/4 Type Resistant Starch

“…Considerably fewer literature data concern changes in amylose content of starch subjected to the crosslinking process. Jane et al [1992] report that the crosslinking of native starch does not Bushra et al, 2013]. The monoesters with a low degree of substitution (the maximum percentage of substitution with acetic acid residues reaches 2.5%; percentage of substitution with adipic acid residues reaches 0.135%) applied in the food industry are usually characterized by increasing solubility and swelling power along with an increasing esterifi cation degree.…”