Canavalia ensiformis native starch was acetylated, and its functional properties were evaluated. Reaction conditions assays included pH (7.0−7.5 and 8.0−8.5), acetic anhydride concentration (5 and 10%), and reaction time (30 and 60 min). Starch acetylated with 10% acetic anhydride at pH 8.0−8.5 for 30 min reached 2.34% acetyl value. Compared to native starch, these acetylated products showed an increasing pastes and gels clarity, solubility (38%), swelling power (48.4 g of water/g of starch), and viscosity (88.33 cP). The gelatinization temperature range was reduced to 67−72 °C, and retrogradation was eliminated.
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Betancur et al. (1997) studied this question.
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