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.