Characteristics of Acetylated Starch Prepared with Ultra High Pressure
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Abstract:
Acetylated starch as one of the most important modified starches is widely applied in food and non-food processing fields. The impact of ultra high pressure (UHP) on the physicochemical properties of the modified acetylated starch was investigated. Corn starch was substituted with acetic anhydride at pressure range of 300 to 400 MPa for 10 to 20 min. Conventionally prepared acetylated starch (30 ℃, 0.1 MP, 60 min) was conducted as control. Characteristics of acetylated corn starches in terms of degree of substitution, thermal properties, solubility, swelling power, retrogradation, paste clarity and so on were assessed, and the structure of acetylated starch was charactered by FT-IR. Compared with the conventional method, the UHP processing was favorable for shortening reaction time and increasing the degree of substitution. The degree of substitution reached to the maximum value of 0.0461 at 400 MPa for 20 min, and acetylated starches by using UHP had lower retrogradation.
