Journal
CARBOHYDRATE POLYMERS
Volume 103, Issue -, Pages 405-413Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2013.12.070
Keywords
Rice starch; Amylose; Acetylation; Degree of substitution; Acetyl groups
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The high-, medium-, and low-amylose rice starches were isolated by the alkaline method and acetylated by using acetic anhydride for 10, 30, and 90 min of reaction. The degree of substitution (DS), the Fourier-transformed infrared spectroscopy (FTIR), the X-ray diffractograms, the thermal, morphological, and pasting properties, and the swelling power and solubility of native and acetylated starches were evaluated. The DS of the low-amylose rice starch was higher than the DS of the medium- and the high-amylose rice starches. The introduction of acetyl groups was confirmed by FTIR spectroscopy. The acetylation treatment reduced the crystallinity, the viscosity, the swelling power, and the solubility of rice starch; however, there was an increase in the thermal stability of rice starch modified by acetylation. (C) 2014 Elsevier Ltd. All rights reserved.
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