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Effect of acetylation on the physico‐chemical properties of Indian Horse Chestnut ( Aesculus indica L.) starch
Author(s) -
Wani Idrees Ahmed,
Gani Adil,
Sharma Paras,
Wani Touseef Ahmed,
Masoodi Farooq Ahmad,
Hamdani Afshan,
Muzafar Sabeera
Publication year - 2015
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.201400156
Subject(s) - syneresis , starch , amylose , swelling , absorption of water , chemistry , solubility , granule (geology) , food science , chemical composition , botany , materials science , biology , organic chemistry , composite material
The present work was carried out to study the effect of acetylation (0, 3, 6, and 9 g vinyl acetate/gram starch) on the physico‐chemical properties of starch, isolated from Indian horse chestnut ( Aesculus indica ). Work on starch acetylation and characterization from Indian horse chestnut has not been reported so far in the literature. Moisture, protein, fat, and ash content of native starch was found as 5.97%, 0.27%, 0.22%, and 0.01%, respectively. Acetyl content, swelling index, solubility index, and water absorption capacity of acetylated starch increased with increase in acetyl %, whereas, pasting temperature, syneresis, and amylose content reduced with acetylation. Granule morphology under the scanning electron microscopy revealed that granules were round, oval, irregular, or elliptical with smooth surfaces.