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Effect of Acetylation on Some Properties of Rice Starch
Author(s) -
González Zurima,
Pérez Elevina
Publication year - 2002
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/1521-379x(200204)54:3/4<148::aid-star148>3.0.co;2-n
Subject(s) - starch , amylose , chemistry , swelling , absorption of water , solubility , acetic anhydride , food science , viscosity , titratable acid , polymer chemistry , nuclear chemistry , organic chemistry , botany , materials science , biology , composite material , catalysis
Commercial rice starch, in aqueous slurry (42% starch solids), was acetylated with 6.3% acetic anhydride (on a dry starch basis). The acetylated starch showed lower (P < 0.05) moisture, ash, crude protein, and apparent amylose content and pH than native starch. The crude fat and fiber, absolute density and titratable acidity were the same (P > 0.05) in both starches. The percentage of acetyl groups and degree of substitution were 0.67% and 0.03, respectively. These groups caused an increase in water absorption, swelling power and solubility, which also affected the initial pasting temperature, viscosity at 90 °C, viscosity at 50 °C and setback; the acetylated starch showed a lower initial pasting temperature and setback than native starch, while both viscosity values increased. The morphology of acetylated rice starch was slightly modified.