Structural, morphological, and physicochemical properties of acetylated high-, medium-, and low-amylose rice starches

Abstract

The high-, medium-, and low-amylose rice starches were isolated by the alkaline method and acetylated by using acetic anhydride for 10, 30, and 90 min of reaction. The degree of substitution (DS), the Fourier-transformed infrared spectroscopy (FTIR), the X-ray diffractograms, the thermal, morphological, and pasting properties, and the swelling power and solubility of native and acetylated starches were evaluated. The DS of the low-amylose rice starch was higher than the DS of the medium- and the high-amylose rice starches. The introduction of acetyl groups was confirmed by FTIR spectroscopy. The acetylation treatment reduced the crystallinity, the viscosity, the swelling power, and the solubility of rice starch; however, there was an increase in the thermal stability of rice starch modified by acetylation.

Structural and technological characteristics of starch isolated from sorghum as a function of drying temperature and storage time

“…There was a reduction in the solubility of starches of sorghum grains dried at high temperature (85 • C), at the beginning and the end of the three months of storage (Table 5). This reduction in solubility is due to a lower leaching of amylose molecules that can result from a greater interaction between the amylose and amylopectin molecules (Colussi et al, 2014).…”

Characteristics of reduced-fat muffins and cookies with native and modified rice starches

“…Initial pasting temperatures of acetylated and hydroxypropylated rice starches were significantly (p<0.05) lower than native rice starch pasting temperature. A decreased pasting temperature of rice starch upon modification (acetylation) was reported earlier (Sodhi and Singh, 2005;Colussi et al, 2014). This is one of the many advantages achieved with acetylation.…”

“…The lowest final viscosity was observed for native starch and the highest was for acetylated rice starch. Viscosity profile of an acetylated starch is profoundly influenced by its amylose content and acetylation reaction temperature and reaction time (Colussi et al, 2014).…”

Synthesis and Characterization of Alkylphenyl Polyglycosidic Surfactants From Amylose and Alkyl Phenols Extracted From Natural CNSL

“…O grau de substituição (GS) 31 e a percentagem de acetilação (PA) 32 foram calculados a partir das seguintes expressões: ); T é a temperatura em Kelvin.…”

“…1 32 obtendo-se uma percentagem de acetilação de aproximadamente 43%. O grau de substituição (GS) dos malto oligosacarídeos peracetilados obtidos a partir da acetólise do triacetato de amilose foi determinado por titulação de retorno pela Eq.…”