Some intrinsic and extrinsic factors of acetylated starches: morphological, physicochemical and structural characteristics
M.C. Núñez-Santiago, F.J. García-Suárez, F. Gutierrez-Meraz, M. M. Sánchez-Rivera and L.A. Bello-Pérez
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Acetylation produced a decrease in the pasting temperature.
Acetylated maize starch with both reagents had higher retrogradation than potato starch.
Acetylated starches presented higher short chains level.
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Acetylated starches presented lower crystallinity level.
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X-ray difraction patterns of potato starch (PS) native and acetylated. AA: Acetic anhydride; VA: Vinyl acetate.