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Physicochemical, morphological, thermal, pasting, and textural properties of starch acetates

Author:
Ali, Tahira Mohsin, Hasnain, Abid
Source:
Food reviews international 2016 v.32 no.2 pp. 161-180
ISSN:
1525-6103
Subject:
acetates, acetylation, active ingredients, digestibility, encapsulation, gelatinization temperature, modified starch, packaging materials, pasting properties, retrogradation, storage quality, swelling (materials), viscosity
Abstract:
Acetylated starches are a commercially important group of modified starch known for their reduced retrogradation tendency, high clarity, low viscosity, high swelling power, and lower gelatinization temperature and time. Due to these remarkable properties, acetylation is a commonly used chemical modification for preparing stabilized starches. This review summarizes the methods used for preparation of starch acetates and corresponding effects of acetylation on morphological, thermal, pasting, digestibility, textural, and other functional characteristics of starches isolated from various botanical sources. Starch acetates are also useful as packaging material, as wall material for encapsulating active ingredients, and to improve the storage stability of different products.
Agid:
4812342