engleski

Acetylation and characterisation of corn starch

Acetylation of corn starch was studied by reacting starch with 4, 6 and 8% (w/w) of acetic anhydride. The gelatinization, retrogradation and rheological properties of native and prepared modified corn starches were studied. The degree of substitution of acetylated corn starches were 0.048, 0.067, and 0.085. The gelatinization temperature (onset, peak and conclusion) and enthalpy of gelatinization were higher in the native starch than in the modified starches. Acetylation considerably reduced the retrogradation in starch gels and enthalpy of retrogradation decreased as DS increased. The acetylated starches had also lower viscosity and consistency of starch pastes, as well as hardness and adhesiveness of starch gels.

Corn starch; Acetylation; Gelatinization; Retrogradation; Rheology

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