Preparation and Characterization of Modified Starches Obtained in Acetic Anhydride/Tartaric Acid Medium,Starch

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Preparation and Characterization of Modified Starches Obtained in Acetic Anhydride/Tartaric Acid Medium
Starch ( IF 2.6 ) Pub Date : 2020-03-12 , DOI: 10.1002/star.201900300
Maribel Victoria Tupa ₁ , Luz Altuna ₁ , María Lidia Herrera ₁ , María Laura Foresti ₁

Affiliation

In the current contribution chemically modified starches are prepared by reaction of corn starch in hot acetic anhydride, containing tartaric acid. Characterization of the starch products shows evidence that the incorporation of acetyl groups increases with reaction time. Moreover, the modified starches show properties typical of cross‐linked starches, such as reduced solubility in common starch solvents, increased resistance to amylolytic enzymes action, and significantly altered gelatinization behavior. Characterization results also give clear evidence of the evolution of derivatization within the granules volume, illustrating how cross‐linking and acetyl group incorporation proceeds. The modified starches obtained may be of interest for different food and non‐food uses in which singular characteristics resulting from the acetyl groups introduction and starch cross‐linking by a non‐toxic, naturally occurring organic acid such as tartaric acid may be of use to effectively meet products properties demands.

中文翻译：

乙酸酐/酒石酸介质中改性淀粉的制备与表征

在目前的贡献中，化学改性的淀粉是通过玉米淀粉在含有酒石酸的热乙酸酐中反应制备的。淀粉产物的表征表明，乙酰基的结合随着反应时间的增加而增加。此外，改性淀粉显示出交联淀粉的典型特性，例如在普通淀粉溶剂中的溶解度降低，对淀粉分解酶作用的抵抗力增强以及糊化行为显着改变。表征结果还清楚地表明了颗粒体积内衍生化的演变，说明了交联和乙酰基掺入的过程。

更新日期：2020-03-12

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