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  • Title: Structural, morphological, and physicochemical properties of acetylated high-, medium-, and low-amylose rice starches.
    Author: Colussi R, Pinto VZ, El Halal SL, Vanier NL, Villanova FA, Marques E Silva R, da Rosa Zavareze E, Dias AR.
    Journal: Carbohydr Polym; 2014 Mar 15; 103():405-13. PubMed ID: 24528747.
    Abstract:
    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.
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