Characteristics of acetylated starches prepared using starches separated from different rice cultivars

被引:147
作者
Sodhi, NS [1 ]
Singh, N [1 ]
机构
[1] Guru Nanak Dev Univ, Dept Food Sci & Technol, Amritsar 143005, Punjab, India
关键词
rice starch; acetylation; physico-chemical; morphological; thermal; pasting; gel texture; retrogradation;
D O I
10.1016/j.jfoodeng.2004.09.018
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
The physico-chemical properties of acetylated starches from different rice cultivars were evaluated. The acetylation of starches from different cultivars showed different acetyl (%) and degrees of substitution (DS). The FT-IR spectral analysis confirmed the introduction of acetyl moiety in the acetylated starches through a band at 1730.8 cm(-1). The scanning electron microscopy did not show any significant difference between the external morphology of native and acetylated starches. The acetylated rice starches showed slightly higher amylose contents than their native counterparts. Acetylation increased swelling power and solubility and decreased T-o, T-p, T-c and Delta H-gel of all starches. In all starches, acetylation decreased pasting temperatures, but increased peak viscosities. Acetylation brought greatest change in To of the starch showing highest DS and least in the starch showing lowest DS. Acetylation caused weakening of the starch gels, which was observed to be dependent on degrees of substitution. Starch gels stored at 4 degrees C showed a significant decrease in syneresis (%) upon acetylation. The effectiveness of acetylation in reducing retrogradation was more evident from syneresis data than from setback viscosities observed by RVA. (c) 2004 Elsevier Ltd. All rights reserved.
引用
收藏
页码:117 / 127
页数:11
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