Preparation and Characterisation of Acetylated Corn Starches

Ayucitra *), Aning (2012) Preparation and Characterisation of Acetylated Corn Starches. Preparation and Characterisation of Acetylated Corn Starches, 3 (3). pp. 156-159. ISSN 2010-0221

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Abstract

In this study, acetylated corn starches with various degree of substitution (DS) were achieved following multiple treatments with acetic anhydride under alkaline conditions. Experimental analyses were performed to investigate the effect of acetylation on a range of starch properties, including granule morphology, solubility, swelling power, paste clarity, syneresis and freeze-thaw stability, and compare them with those of the native corn starch. It was found that no significant changes in shape, size or external appearance of the starch granules occurred following any of the treatments. The acetylated starches showed higher solubility and swelling power, and better paste clarity when compared with the corresponding native starch. Acetylation caused reductions in retrogradation tendencies. It was observed that the changes in these properties were proportional to the DS achieved by acetylation.

Item Type:	Article
Uncontrolled Keywords:	Acetylation, corn starch, physicochemical properties, retrogradation, degree of substitution
Subjects:	Engineering > Chemical Engineering
Depositing User:	F.X. Hadi
Date Deposited:	24 Nov 2023 05:30
Last Modified:	24 Jan 2024 03:38
URI:	http://repository.ukwms.ac.id/id/eprint/37424

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