Synthesis and Characterization of Acetylated Cassava Starch with Different Degrees of Substitution
Braz. arch. biol. technol
; Braz. arch. biol. technol;63: e20180292, 2020. tab, graf
Article
em En
| LILACS
| ID: biblio-1132184
Biblioteca responsável:
BR1.1
ABSTRACT
Abstract Acetylated cassava starch with low and medium degrees of substitution (DS) were synthesized. Also, the effect of DS on swelling power, solubility, morphological properties, gelatinization temperature, paste clarity and moisture sorption were studied. Swelling power and solubility in water between 50ºC and 90°C were determined. Acetylated cassava starches with low DS showed an increased in both parameters, while at higher DS values a reduction of them was observed. Maximum swelling power values were measured in acetylated starch with DS of 0.2 and maximum solubility was registered at DS of 0.72. Equilibrium moisture content values from sorption isotherms presented a good fit using the GAB model (R2>0.96). SEM micrographs showed that as acetyl groups are incorporated the granules suffer surface changes and eventually lose their structure at DS of 1.5. Clarity of acetylated starch pastes with low DS was lighter than native starch paste. In addition, the increase in DS produced a reduction in gelatinization temperature.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
LILACS
Assunto principal:
Acetilação
/
Solubilidade
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Substância Gelatinosa
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Temperatura
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Amidos e Féculas
Idioma:
En
Revista:
Braz. arch. biol. technol
Assunto da revista:
BIOLOGIA
Ano de publicação:
2020
Tipo de documento:
Article
País de afiliação:
México
País de publicação:
Brasil