Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7792348 | Carbohydrate Polymers | 2014 | 9 Pages |
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 90Â 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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Authors
Rosana Colussi, Vania Zanella Pinto, Shanise Lisie Mello El Halal, Nathan Levien Vanier, Franciene Almeida Villanova, Ricardo Marques e Silva, Elessandra da Rosa Zavareze, Alvaro Renato Guerra Dias,