Starch is the main predominant food reserve in plants. Its characteristics stand out from other carbohydrates providing it with several industrial applications. However, the starch is chemically modified in order to improve and extend these aspects. The objective of this study was the characterization of unconventional starch from the modification by acetylation of white inhambu starch (Dioscorea trifida L.), in order to verify its possible applicability. Chemical, physicochemical, thermal, morphological, structural and technological properties were characterized. Chemical modification with acetic anhydride resulted in a low degree of acetyl group substitution, with 0.076. Starch was found to have high apparent amylose content and purity due to low ash, protein and lipid values. Thermogravimetric analysis of the modified starch showed stability in the temperature range from 120 to 255 °C, granule morphology showed spherical and smooth surface shapes ranging in size from 8.08 to 19.23 μm. The introduction of the functional group was confirmed by infrared spectroscopy at 1246 cm⁻¹ and 1717 cm⁻¹. The acetylation treatment presented high solubility index and, swelling power in relation to temperature and transparency of the paste in relation to time. It is concluded from the modification of white inhambu starch that its various characteristics may be intended for different segments of the food industry.

淀粉是植物中主要的主要食物储备。它的特性从其他碳水化合物中脱颖而出，为它提供了多种工业应用。然而，为了改进和扩展这些方面，对淀粉进行了化学改性。本研究的目的是通过乙酰化白菖蒲淀粉（Dioscorea trifidaL.)，以验证其可能的适用性。对化学、物理化学、热、形态、结构和技术特性进行了表征。用乙酸酐进行化学改性导致乙酰基取代度较低，为 0.076。由于灰分、蛋白质和脂质值低，淀粉被发现具有高表观直链淀粉含量和纯度。改性淀粉的热重分析表明在 120 至 255 °C 的温度范围内具有稳定性，颗粒形态显示球形和光滑的表面形状，尺寸范围为 8.08 至 19.23 μm。通过红外光谱在 1246 cm ^-1和 1717 cm ^-1处确认了官能团的引入. 乙酰化处理呈现出高溶解度指数和与温度相关的溶胀能力和与时间相关的糊剂透明度。白inhambu淀粉的改性可以得出结论，它的各种特性可能适用于食品工业的不同领域。