Abstract
Pulsed electric fields (PEF)-assisted acetylation of potato starch with different degree of substitution (DS) was prepared and effects of PEF strength, reaction time, starch concentration on DS were studied by response surface methodology. Results showed DS was increased from 0.054 (reaction time of 15min) to 0.130 (reaction time of 60min) as PEF strength increased from 3 to 5kV/cm. External morphology revealed that acetylated starch with higher DS was aggravated more bulges and asperities. Fourier-transformed infrared spectroscopy confirmed the introduction of acetyl group through a band at 1730cm−1. The optimum sample (DS=0.13) had lower retrogradation (39.1%), breakdown (155 BU) and setback value (149BU), while pasting temperature (62.2°C) was slightly higher than non-PEF-assisted samples. These results demonstrated PEF treatment can be a potential and beneficial method for acetylation and achieve higher DS with shorter reaction time.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
