Physicochemical Properties of Acetylated Rice Starch as Affected by Degree of Substitution

치환도가 초산 쌀전분의 이화학적 특성에 미치는 영향

  • Published : 2006.04.01


Acetylated rice starches were prepared by reaction of rice starch with acetic anhydride, and their physicochemical properties as a function of degree of substitution (DS) were evaluated. The percentage of acetyl group and DS were $0{\sim}2.71%\;and\;0{\sim}0.104$, respectively. DS increased with increase in acetic anhydride content. DS increased swelling power and solubility of rice starch. Light transmittance (%) values of acetylated rice starches were much higher than that of native rice starch and increased with increase in DS. Rapid Visco Analyzer initial pasting temperature of acetylated rice starches decreased with increase in DS, while peak viscosity and breakdown values increased. Starch gets showed a significant decrease in syneresis (%) with the increase in DS.


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