Amylose: Acetylation, Optimization, and Characterization

Abstract

Amylose, as a polymeric carbohydrate, is a very attractive raw material owing to its performances. However, the acetylation of amylose separated from high amylose corn starch (HACS) will be beneficial to further improve its functional characteristics so that acetylated amylose (AA) is able to be well applied for some special situations. In this work, we chiefly discuss the optimization of acetylation conditions by a response surface methodology, property, and characterization of AA. The experimental results indicated that the acetylation of amylose was affected by some factors, such as reaction temperature, reaction time, amount of acetic anhydride, and pH. The blue value of amylose was changed by acetylation. Maltese crosses on the separated amylose particles disappeared owing to the separation. The crystalline structure of HACS was C‐type, whereas the structure of AA was the immediate between B‐ and V‐type. The acetylation lowered the onset temperature, peak temperature, and end temperature of amylose, but raised its melting enthalpy. Practical Application Although inherent functional diversity of starch extracted from different biological sources adds to the range of applications, acetylated amylose, as an additive, will be better control the consistency and texture of some foods, enhance the strength of edible films, and improve the slow‐release of drugs. It will also provide options for extending the scope of desired functional characteristics.

Structural Disorganization and Chain Aggregation of High-Amylose Starch in Different Chloride Salt Solutions

“…5 HAS has been used in many applications such as nutritional food, food processing, drug release, and biodegradable materials. 6 Due to its suitable molecular weight, linear molecular structure, and densely populated hydroxyl groups, amylose has high chemical reactivity, which can be used to prepare modified starch, 7 starch−ion inclusion complexes, 8 and starch-based materials. 9 However, the compact granule structure and the high gelatinization temperature of HAS limit its applications.…”

Differential expression involved in starch synthesis pathway genes reveal various starch characteristics of seed and rhizome in lotus (Nelumbo Nucifera)

“…High amylose has long been of interest to researchers because of its high potential value. Compared with ordinary starch, high amylose starch has unique gelatinization and aging properties as well as excellent material properties (L. Ming et al., 2014; H. Tang et al., 2019), which make it to have great application potential in the field of low glycemic index foods or biodegradable materials (Fortunati et al., 2016; Harris, 2019; L. I. Ming, 2019; Nguyen Vu & Lumdubwong, 2016). Therefore, high amylose breeding has become an important direction for crop improvement.…”

Enhancing Wet Starch Noodle Properties: Investigating the Impact of Acetylated and Ozonized Sago (Metroxylon sago Rottb.) Starch

“…Ozonation was reported to cause degradation of amylose molecules, leading to decreased amylose content [44]. Likewise, acetylation can change amylose content due to chemical modifications and interactions with other components [56].…”