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

 

 

  • 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.

  • Acetylated starches presented lower crystallinity level.

 

X-ray difraction patterns of potato starch (PS) native and acetylated. AA:  Acetic anhydride; VA: Vinyl acetate.