Starch isolated from two different sorghum hybrids and a commercial cassava starch were modified in order to assess the improvement in rheological and thermal properties that could be produced by sustainable methods. Modifications were acetylation with acetic anhydride, hydrolysis with acetic acid, and esterification with octanoyl chloride. All sorghum starch paste exhibited higher syneresis than cassava ones and acetylation slightly improved water retention. In general, pasting profiles were significantly altered throughout modifications and the paste textural properties and rheological results suggested a physical gel behavior. Cassava and white sorghum unmodified gels showed higher values of textural parameters than those of brown sorghum. The flow data were adequately fitted by the power-law model (R² > 0.96) with flow behavior index < 1. The acetylation, acid treatment, and octanoyl esterification of cassava and sorghum starch resulted in significant changes in water interaction, indicating a wider range of properties.

中文翻译：

---

可持续化学修饰对高粱和木薯淀粉糊化和凝胶特性的影响

对从两种不同的高粱杂种和商业木薯淀粉中分离出的淀粉进行了改性，以评估可通过可持续方法生产的流变学和热学性能的改善。修饰是用乙酸酐乙酰化，用乙酸水解和用辛酰氯酯化。所有高粱淀粉糊均表现出比木薯淀粉更高的脱水收缩，乙酰化可以稍微改善保水性。通常，在整个改性过程中，糊的轮廓都发生了显着变化，并且糊的质地特性和流变学结果表明其物理凝胶行为。木薯和白色高粱未经修饰的凝胶显示出比棕色高粱更高的质构参数值。流量数据通过幂律模型（R ² > 0.96），流动行为指数<1。木薯和高粱淀粉的乙酰化，酸处理和辛酰基酯化作用导致水相互作用的显着变化，表明其性能范围更广。