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Influence of prior acid treatment on physicochemical and structural properties of acetylated sorghum starch
Author(s) -
Singh Harinder,
Chang YungHo,
Sodhi Navdeep Singh,
Singh Narpinder
Publication year - 2011
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/star.201000135
Subject(s) - starch , acetic anhydride , chemistry , solubility , retrogradation (starch) , acetylation , granule (geology) , sorghum , acetic acid , food science , nuclear chemistry , amylose , biochemistry , organic chemistry , materials science , agronomy , biology , composite material , gene , catalysis
Abstract Influence of prior acid treatment on acetylation of starch isolated from an Indian sorghum cultivar was investigated. The starch was acid thinned (AT) using 0.1, 0.5, and 1 M HCl for 1.5 h and then acetylated (Ac) with acetic anhydride (8% w/w). The acid thinning and subsequent acetylation appeared to reduce the percentage acetylation as indicated by degree of substitution. Ac‐AT starches exhibited significantly different physicochemical, thermal, pasting, and gel textural properties from those of AT and Ac starches. Starches after dual modification showed higher solubility, lower AM content, gelatinization temperatures, retrogradation, peak viscosity, and gel hardness than native starch. Enthalpy and range of gelatinization were observed to be higher in dual modified starches than native starch. However, no significant changes in granule morphology or crystalline pattern of Ac‐AT starches were observed compared with native starch.