Influence of acetylation on physicochemical, functional and thermal properties of potato and cassava starches

► Acetyl% and DS of cassava and potato starches are not always the same. ► Functional properties of natives' starches changed with acetylation. ► pH, gelatinization temperature and enthalpy of gelatinization decreased with acetylation. ► Native starches and acetylated ones have B-type pattern of X-ray diffractograms.