Jump to Main Content
Effect of reagent type on the acetylation of barley and maize starches
- Nuñez-Santiago, Carmen, Garcia-Suarez, Francisco J.L., Roman-Gutierrez, Alma Delia, Bello-Pérez, Luis A.
- Die Stärke = 2010 v.62 no.9 pp. 489-497
- X-ray diffraction, acetates, acetylation, barley, barley starch, corn, corn starch, differential scanning calorimetry, gelatinization, glucose, pasting properties, retrogradation, starch, temperature
- The objective of this work was to study the effect of reagent type on properties of acetylated barley starch (BS) and maize starch (MS) after modification with acetic anhydride (AA) and vinyl acetate (VA) at similar molar concentration for mole of glucose of both reagents. Degree of substitution (DS), morphological characteristics and granule size distribution, gelatinization and retrogradation, pasting properties, and X-ray diffraction pattern were evaluated. Acetylation disturbs the short and long range order, and the effect was higher with AA than VA, and for BS than MS. This is due to the higher DS determined in AA-BS. In the pasting profile, acetylated starch showed the maximum peak viscosity at lower temperature, this effect was strongest for BS and anhydride acetic-acetylation. Differential scanning calorimetry showed decrease in gelatinization parameters in acetylated starches (temperatures and enthalpy), and retrogradation was suppressed by acetylation. This effect was stronger in starches acetylated with AA despite their higher DS. This pattern can be explained from the occurrence of surface effects in acetylation with AA.