Preparation and Characterisation of Acetylated Corn Starches

In this study, acetylated corn starches with various of substitution (DS) were achieved following multiple with acetic anhydride under alkaline conditions. analyses were performed to investigate the effect acetylation on a range of starch properties, including granule , solubility, swelling power, paste clarity, syneresis freeze-thaw stability, and compare them with those of the corn starch. It was found that no significant changes in shape, size or external appearance of the starch granules occurred following any of the treatments. The acetylated starches showed higher solubility and swelling power, and better paste clarity when compared with the corresponding native starch. Acetylation caused reductions in retrogradation tendencies. It was observed that the changes in these properties were proportional to the DS achieved by acetylation.