Effect of acetyl esterification on physicochemical properties of chick pea (Cicer arietinum L.) starch

Abstract

Acetyl esterification of isolated Bengal gram starch was carried out using acetic anhydride as reactant. Modification of native starch at variant concentrations of acetic anhydride (6, 8 and 10 %, w/w) resulted in modified starch with 2.14, 3.35, 4.47% acetyl content and 0.082, 0.130 and 0.176° of substitution (DS) respectively. The acetyl esterification of native starch brought significant changes in physicochemical properties with respect to pasting behavior, granule morphology, thermal properties and retrogradation profile. Acetyl modifications of native starch increased swelling capacity, water absorption power and oil absorption capability by 17, 13 and 20 % respectively. Acetylation has decreased pasting temperature, pasting time, final viscosity and set back viscosity due to increase in amylsoe content, hydrogen bonding and porosity of starch granule. The acetyl modification was confirmed by IR spectra with the presence of an ester carbonyl group (C = O) at 1720.3 cm(-1) and absorption band at 174.8 cm(-1). In DSC evaluation there was decrease in To, Tp, Tc and ΔH of acetylated starch than native starch which resulted in reduced retrogradation by 56 %.

Technological Properties of Acetylated Pigeon Pea Starch and Its Stabilized Set-Type Yoghurt

“…This is a useful property in the manufacture of some confectionery products. A similar trend showing increased swelling capacity has been reported for chickpea [31] and black gram [27] starches after acetylation. PPAS 2 and PPAS 3 exhibited higher light transmittance than PPNS and PPAS 1 .…”

Compatibility improvement of poly(lactic acid)/thermoplastic starch blown films using acetylated starch

“…Acetylated starch is generally used in food to enhance oil and water absorption power, 19 swelling index, 19 and viscosity 20 and to reduce gelatinization temperatures 20 . Therefore, acetylated starch is safe and can be used as a food contact material.…”

Structure, functionality, and digestibility of acetylated hulless barley starch

“…[9,10] Many researches on improved freeze-thaw stability, decrease in gelatinization temperature, resistance to digestibility, and decline in viscosity by acetylation have been done. [11,12] Most research [1][2][3] was focused on investigating isolation, composition, and physicochemical properties of hulless barley starch. However, information of the acetylation mechanism and the corresponding structural and functional properties are limited.…”