November 11/Food Weekly News -- "Acetylation of corn starch was studied by reacting starch with 4, 6 and 8% (w/w) acetic anhydride. Gelatinization, retrogradation and rheological properties of native and modified corn starches were studied," investigators in Osijek, Croatia, report.
"The degree of substitution of acetylated corn starches were 0.048, 0.067, and 0.085 for 4, 6 and 8% acetic anhydride, respectively. The gelatinization temperature (onset, peak and conclusion) and enthalpy of gelatinization were higher in the native starch than in modified starches. Acetylation considerably reduced the retrogradation in starch gels and enthalpy of retrogradation decreased as degree of substitution increased," wrote J. Babic and colleagues.
The researchers concluded, "The acetylated starches had also lower viscosity and consistency of starch pastes, as well as hardness and adhesiveness of starch gels."
Babic and colleagues published their study in the Journal of Food Science and Technology - Mysore ("Acetylation and Characterization of Corn Starch." Journal of Food Science and Technology - Mysore, 2009;46(5):423-426).
For additional information, contact J. Babic, University of J J Strossmayer Osijek, Faculty Food Technology, Franje Kuhaca 18, Osijek 31000, Croatia.
From the November 23, 2009, Prepared Foods E-dition