Pasting Properties Of Starch Research Articles

Physical modification of maize starch by gelatinizations and cold storage

The effects of gelatinization at three selected temperatures (DSC characteristic peaks temperature: TO, TP, and TC) and subsequent cold storage (CS) treatment on structural characteristics, pasting, and rheological properties of maize starch (MS) were investigated. The pasting, rheological properties of MS was changed with the increase of gelatinization temperature from TO to TC, but were not further significantly changed if the gelatinization temperature was higher than TC. Pasting and thermal properties analysis suggested that gelatinization at TC (TC treatment) significantly increased the gelatinization and pasting temperature of MS. Moreover, TC treatment decreased breakdown viscosity by 8.49 times and setback viscosity by 2.53 times. Dynamic rheological measurements revealed that the TC treatment caused the lower G' and G" of MS, and decreased the thickening coefficient by 55.17 %. These results indicated that TC treatment could enhance the thermal stability properties of MS, inhibiting the shear and short-term retrogradation, the shear-thinning behavior of MS. Interestingly, the CS treatment further inhibited the shear and short-term retrogradation and the shear-thinning behavior of MS. The leaked starch molecules aggregate to form a harder structure after gelatinization and starch molecules were further aggregated after CS treatment, these all were hypothesized to be responsible for these results.

Investigating the Impact of Dragon Fruit Peel Waste on Starch Digestibility, Pasting, and Thermal Properties of Flours Used in Asia.

As a by-product of dragon fruit consumption, dragon fruit peel (DFP) was developed into powder as a natural ingredient. Nevertheless, the effect of DFP on the physicochemical properties of flours used in Asian food processing and cooking remains unknown. In this study, starch digestibility, thermal, pasting, and physicochemical properties of DFP and flours (potato, rice, glutinous rice, and wheat) were characterized. It was found that DFP contained 65.2% dietary fiber together with phenolic compounds, betacyanins, and antioxidant activity. The results demonstrated that DFP (from 125 to 500 mg) reduced starch digestibility of flours, rapidly digestible starch, and slowly digestible starch, along with an increased proportion of undigested starch. A marked increase in phenolic compounds, betacyanins, and antioxidant activity occurred when DFP and flour were incubated for 180 min under simulated gastrointestinal digestion. The results indicate that bioactive compounds in DFP were highly bioaccessible and remained intact after digestion. Moreover, DFP exerted a significantly lower gelatinization enthalpy of flours with increasing peak viscosity and setback with decreasing pasting temperature. FTIR confirmed the decreased ratio at 1047/1022 cm−1, indicating the disruption of short-range orders of starch and DFP. These findings would expand the scope of DFP food applications and provide a knowledge basis for developing DFP flour-based products.

Pasting Properties of Various Waxy Rice Flours: Effect of α-Amylase Activity, Protein, and Amylopectin

Waxy rice has a long history of being cultivated and consumed in China. In this study, the effect of different factors including α-amylase activity, protein, and amylopectin structure on the pasting properties of four waxy rice varieties were investigated. Rice flours were divided into four groups (Vietnam indica (VI), Jiangxi indica (JI), Anhui japonica (AJ), and Dongbei japonica (DJ) group) and treated with AgNO3 solution, DL-dithiothreitol (DTT), or protease (n = 3). Results suggested that both α-amylase activity and protein significantly decrease the pasting viscosity of waxy rice flours. Chain length distribution of amylopectin as measured by high performance ion exchange chromatography (HPAEC-PAD) showed that starch with a higher ratio of short chain leads to a higher pasting viscosity. X-Ray diffractograms showed that the crystal type of all the four varieties of rice starches were characteristic A-type. Relative crystallinity of each rice starch was further calculated, and higher crystallization resulted in a higher viscosity. Our study would provide a fundamental knowledge of the relationship between different factors and waxy starch pasting properties, as well as be a reference for controlling the quality of waxy rice starch-based food products.

Study on the Effect of Salt Stress on Yield and Grain Quality Among Different Rice Varieties.

Salt is one of the main factors limiting the use of mudflats. In this study, the yield, quality, and mineral content of rice seeds under salt stress were investigated. A pot experiment was conducted with Yangyugeng2, Xudao9, and Huageng5 under 0, 17.1, 25.6, and 34.2 mM NaCl of salt concentration treatments. The results showed that salt stress can significantly decrease panicle number, grain number per panicle, 1000-grain weight and yield of rice, and the panicle number was among other things the main cause of yield loss under saline conditions. When the salt concentration is less than 34.2 mM NaCl, the salt stress increases the brown rice rate and milled rice rate, thus significant increasing head milled rice rate of salt-sensitive varieties but decreasing in salt-tolerant varieties. In addition, the grain length is more sensitive than grain width to salt stress. This study also indicates that different varieties of rice exhibit different salt tolerance under salt stress, the three rice varieties in this study, in order of salt tolerance, are Xudao9, Huageng5, and Yangyugeng2. Salt stress will increase the appearance, viscosity, degree of balance, and taste value, and decrease the hardness of rice when salt concentration is less than 17.1 mM NaCl in Yangyugeng2 and Huageng5 or 25.6 mM NaCl in Xudao9. The differences in starch pasting properties among rice varieties in this study are larger than those caused by salt stress. The uptake capacity of K, Mg, P, S, and Cu ions in the seeds of different rice varieties significantly vary, and salt stress causes significant differences in the uptake capacity of K, Na, and Cu ions in rice seeds. Rice varieties with high salt tolerance can be selected for the development and utilization of mudflats, and low concentration of salt stress will increase the rice quality, all of which are meaningful to agricultural production.

Effects of Betanin on Pasting, Rheology and Retrogradation Properties of Different Starches.

As a natural pigment with high antioxidative activity, betanin is underutilized owing to less attention. This study aimed to investigate the impact of betanin on pasting, rheology and retrogradation properties of rice, potato and pea starches. Betanin decreased the peak, trough and final viscosity of rice and potato starches, but increased those of pea starch. Rheology measurements implied that betanin had the greatest effect on the hysteresis loops and dynamic modulus of potato starch. Betanin endowed starch pastes with a vivid red appearance and maintained the color of the starch pastes during storage. XRD analysis indicated that betanin weakened the diffraction intensities and reduced the crystallinity of the retrograded starches. Meanwhile, betanin reduced the short-range ordered structure of the retrograde starches. The results of DSC analysis found that betanin significantly depressed the retrogradation enthalpy and retrogradation rate, implying that the long-term retrogradation of starches was delayed. Furthermore, the changed morphology of the retrograded starches was observed. These results suggested that betanin could be applied as an excellent colorant and inhibitor of retrogradation in foods such as bread and pastry products.

Effect of Homogenization Modified Rice Protein on the Pasting Properties of Rice Starch.

Modification of plant-based protein for promoting wide applications is of interest to the food industry. Rice protein from rice residues was modified by homogenization, and its effect on pasting properties (including gelatinization and rheology) of rice starch was investigated. The results showed that homogenization could significantly decrease the particle size of rice protein and increase their water holding capacity without changing their band distribution in SDS-PAGE. With the addition of protein/homogenized proteins into rice starch decreased peak viscosity of paste. The homogenized proteins decreased breakdown and setback value when compared with that of original protein, indicating homogenized protein might have potential applications for increasing the stability and inhibiting short-term retrogradation of starch paste. The addition of protein/homogenized proteins resulted in a reduction in the viscoelasticity behavior of starch paste. These results indicate that homogenization would create a solution to alter the physicochemical properties of plant proteins, and the homogenized proteins may be a potential candidate for development of protein-rich starchy products.

Substitution of chemically modified corn starch with heat-moisture treated cassava starch in Brazilian pão de queijo

Brazilian Pão de queijo has gained attention as a gluten-free baked product. Our study applied a gelatinization with limited moisture content (30%, 38%, 44% and 50%) on cassava starch to substitute chemically modified starch (Control) in pão de queijo. The pasting and thermal properties of starches were evaluated. Pão de queijo was evaluated by expansion index, texture profile and sensory analysis. Sensory was performed of the best formulation and compared to control. The 30% and 38% moisture increased starches gelatinization temperature and reduced enthalpy. However, starch treated with 44% and 50% moisture showed no gelatinization peak at DSC analysis, with a similar pasting profile to Control starch. Pão de queijo with 44% had the highest expansion index and fracturability, maintaining firmness and chewiness for 4h. An acceptance index of 85% for Control and 44% was recorded. Pleasant taste and soft texture were the most mentioned Check-All-That-Apply (CATA) attributes for samples. Starch gelatinized with 44% is an excellent alternative to substitute control starch in pão de queijo since it remained the technological quality and acceptance index in sensory evaluation.

Comparative Study of Heat‐Moisture Treatment and Annealing on Morphology, Crystallinity, Pasting, and Thermal Properties of Sohphlang (Flemingia vestita) Starch

AbstractThe impact of heat‐moisture treatment (HMT) and annealing (ANN) on morphology, crystallinity, pasting, and thermal properties of sohphlang starch are determined. Heating of starch with 20%, 25%, and 30% moisture at 100 °C for 16 h is done for HMT while ANN is done for 24 h using 70%, 75%, and 80% moisture levels at 50 °C. Both HMT and ANN result in a rough surface structure and decreased birefringence at the center. The 1047/1022 ratio and crystallinity increase on modification but the A‐type polymorph remains unchanged. Hydrothermal treated starches have significantly increased pasting temperatures and reduced pasting viscosity; HMT starches no longer possess pasting profiles because of lack of trough viscosity; hence no breakdown and setback. Annealed starches show higher final viscosity than native starch (NS) and HMT starches. Both HMT and ANN improve the thermal properties by elevating gelatinization temperatures and gelatinization enthalpy. Moisture levels have a significant impact on the properties of NS, HMT, and ANN starches. Though annealing with 80% moisture alters the sohphlang starch properties, the effect is found to be lesser when compared to heat moisture treatment with 30% moisture. Thus, overall results convey that HMT and ANN can be used as modification techniques of sohphlang starch to modify the properties that can be useful in food applications.

Enzymatically Modified Cassava Starch as a Stabilizer for Fermented Dairy Beverages

AbstractGrowing interest among consumers regarding sustainable food production has led to innovations in the use of cleaner additives and manufacturing methods for the food industry, such as the enzymatic modification of starches. The effect of enzymatic modification (pullulanase and amyloglucosidase) on the pasting and thermal properties of cassava starch and the quality properties of fermented dairy beverages are analyzed at the beginning and end of a 20‐day storage period and compared to beverages with chemically modified starch, native cassava starch (NAT), without the addition of starch (control), and a commercial beverage. Amyloglucosidase‐modified starch shows the highest degree of long‐term retrogradation, which can also be perceived in the quality of beverages during storage. Beverages prepared with pullulanase‐modified starch have the highest viscosity (503.56 mPa s) among the evaluated beverages and a lower syneresis (29.18 g/100 g) than control and NAT beverages. The addition of enzymatically modified cassava starch led to a significant increase in the general acceptability of the beverages compared to the control treatment. The results show that pullulanase‐modified starches have the potential to replace chemically modified starches in the production of fermented dairy beverages, enabling the development of products that meet the requirements of the natural foods market.

Relationship of Starch Pasting Properties and Dough Rheology, and the Role of Starch in Determining Quality of Short Biscuit.

Starch plays an important role in food industry. In this study, three wheat cultivars with different protein contents were used to investigate the different ratios of starch addition on starch pasting properties, starch thermal performance, dough rheology, biscuit quality, and their relationships. Results showed that with the increase in starch content, gluten, protein and glutenin macropolymer (GMP), lactic acid solvent retention capacity (SRC), sucrose SRC, and onset temperature (To) decreased, while most pasting parameters and gelatinization enthalpy (ΔH) increased. Viscosity parameters were significantly negatively correlated with dough stability time, farinograph quality number (FQN), and sucrose SRC. Biscuit quality was improved by starch addition, indicated by lower thickness and hardness, higher diameter, spread ratio, and sensory score. Viscosity parameters were positively correlated to diameter, spread ratio, and sensory score of biscuit, while negatively correlated to hardness and thickness of biscuit. Image analysis showed that the crumbs of biscuit were improved as shown by bigger pores in the bottom side. The results provide useful information for the clarification of the role of starch in determining biscuit quality and the inter-relationships of flour, dough, and biscuit.

Genome-wide Association Study for Starch Pasting Properties in Chinese Spring Wheat.

In order to understand the genetic basis of starch pasting viscosity characteristics of Chinese spring wheat, we assessed the genetic variation of RVA parameters determined by the Rapid Visco Analyser in a panel of 192 Chinese spring wheat accessions grown in Er’shi, Shihezi and Zhaosu during 2012 and 2013 cropping seasons. A genome-wide association study with 47,362 single nucleotide polymorphism (SNP) markers was conducted to detect marker-trait associations using mixed linear model. Phenotypic variations of RVA parameters ranged from 1.6 to 30.7% and broad-sense heritabilities ranged from 0.62 to 0.91. Forty-one SNP markers at 25 loci were significantly associated with seven RVA traits in at least two environments; among these, 20 SNPs were located in coding sequences (CDS) of 18 annotation genes, which can lead to discovering novel genes underpinning starch gelatinization in spring wheat. Haplotype analysis revealed one block for breakdown (BD) on chromosome 3B and two blocks for pasting temperature (T) on chromosome 7B. Cultivars with superior haplotypes at these loci showed better starch pasting viscosity than the average of all cultivars surveyed. The identified loci and associated markers provide valuable sources for future functional characterization and genetic improvement of starch quality in wheat.

Physicochemical, Thermal, and Pasting Properties of Starch Separated from Various Timely Sown and Delayed Sown (Heat Stressed) Wheat of Different Wheat Lines/Variety

AbstractThe effects of heat stress (HS) on physicochemical, pasting, and thermal properties of starch from various wheat lines/varieties are evaluated. Wheat varieties/lines are exposed to high temperature during grain filling by delayed sowing to understand the effect of HS on starch characteristics. Heat stressed wheat starch shows a greater proportion of A‐type granules and amylose content while showing less swelling, C and B‐type granules. Starch from heat stressed wheat shows higher transition temperatures and melting of amylose‐lipids complex than normal wheat starch. Starch from the majority of heat stressed wheat shows greater final, peak, and setback viscosity but lesser breakdown viscosity. The results clearly reflect the variable effects of HS on different variety/lines indicating variation in response towards stress conditions. Heat stressed wheat starch with high paste viscosity may be used to increase viscosity of flours with lower viscosity. The results clearly indicate the changes in starch characteristics caused by delayed sowing may lead to variation in suitability for different products.

Effects of konjac glucomannan on pasting, rheological, and structural properties of low-amylose rice starch

Abstract Blend of starch and polysaccharide is a secure and feasible modifying method for starch. Effects of konjac glucomannan (KGM) on pasting, retrogradation, rheological and structural properties of low-amylose rice starch were evaluated. KGM addition reduced the pasting temperature, breakdown and setback values, but raised the peak viscosity. When KGM concentration increased, the storage and loss moduli showed an upward trend. Fourier transform infrared spectroscopy (FTIR) showed redshifts at 3450 and 1640 cm−1 and suggested the formation of intermolecular hydrogen bond between KGM and starch molecules. X-ray diffraction (XRD) indicated that KGM decreased the relative crystallinity from 11.88 to 3.10%. Scanning electron microscopy (SEM) of KGM induced samples showed looser network structures, and confocal laser scanning microscopy (CLSM) detected less cloud-like blurry pastes surrounding around the starch ghosts. KGM addition suppressed the starch retrogradation. These results could be used to broaden the application of KGM in the food industry.

Effects of Soluble and Insoluble Dietary Fiber from Corn Bran on Pasting, Thermal, and Structural Properties of Corn Starch

AbstractIn this study, the effects of various concentrations (1%, 2%, 3%, 5%) soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) from corn bran on the pasting, rheological, and thermal properties and the microstructure of corn starch (CS) are investigated. The findings show that the addition of dietary fiber inhibits the short‐term retrogradation of starch and decreases the relaxation time of weakly bound water. The SDF and IDF reduce endothermic enthalpy from 11.79 to 8.81 and 8.80 (J g−1), respectively (p < 0.05). The addition of SDF significantly inhibits the gelatinization of starch (p < 0.05), which reduces viscosity during CS pasting. In addition, 5% of SDF significantly (p < 0.05) reduces the wavenumber ratio value (1047 cm–1/1022 cm–1) from 0.906 to 0.861 and decreases the strength of the CS gel from 653.29 to 75.66. The CS‐SDF gel shows a sheet‐like network structure, while in the CS‐IDF gel, IDF is embedded in a network structure. This research further expands the understanding of the interaction between dietary fiber and starch during processing and allows the improvement of high dietary fiber product quality.

Morphological, Thermal, and Rheological Properties of Starch from Brown Rice and Germinated Brown Rice from Different Cultivars

AbstractMorphological, thermal, functional, pasting, and rheological properties of starch from BR (Brown rice) and GBR (Germinated brown rice) (PB1, PS44, PB1509, PB1121, PS5) are investigated. Scanning electron microscopy shows the presence of rougher and slightly eroded pits starch granules after germination. Starch from both the BR and GBR has the highest proportion of granules of 5–10 µm size and the lowest of 20–60 µm size. Starch from GBR shows lower gelatinization temperatures and enthalpy of gelatinization. GBR starch has a higher amount of long side chains and lower short side chains of amylopectin as compared to BR starch. Starches from BR show higher moduli as compared to their counterpart starches from GBR. GBR starch from different rice cultivars shows different amylopectin molecular structures, crystallinity, and thermal properties than BR starch. The lower paste viscosities and transition temperatures of GBR starch make it more suitable for the formulation of food products where a higher amount of starch is required without a rise in viscosity.

Understanding the Structure, Thermal, Pasting, and Rheological Properties of Potato and Pea Starches Affected by Annealing Using Plasma-Activated Water.

In this research, annealing (ANN) using plasma-activated water (PAW) was first employed to modify potato and pea starches. Compared with the conventional ANN using distilled water (DW), the granular morphology of two starches was not significantly affected by PAW-ANN. The results of X-ray diffraction (XRD) and Fourier transform infrared (FTIR) spectroscopy showed that PAW-ANN could reduce the long and short-range ordered structure of potato starch while improving the long and short-range ordered structure of pea starch. Differential scanning calorimetry (DSC) analysis indicated that PAW-ANN lowered the gelatinization enthalpy of potato starch and increased the gelatinization enthalpy of pea starch. The analysis of viscosity and dynamic rheological characteristics illustrated that PAW-ANN reduced the peak viscosity and improved the gel strength of starch pastes. PAW-ANN represents a novel modification method for modifying the structure, reducing the viscosity, improving the gel strength of starch, and is very promising for applying in starch-based hydrogels and food additives.

Effects of isomalt on the quality of wheat flour dough and spicy wheat gluten sticks

SummaryThe effects of different isomalt concentrations on the quality of wheat flour dough and spicy wheat gluten sticks (SWGS) were evaluated at the physical, structural and molecular levels. The results showed that the radial expansion rate (RER) and oil absorption rate (OAR) of SWGS increased first and then decreased with increased isomalt supplementation, which reached the maximum at 3 wt%. The pasting properties of wheat starch also changed, and the peak viscosity, breakdown and setback were decreased with the addition of isomalt. Dynamic rheological properties results showed that the storage modulus (G') and loss modulus (G'') increased with the addition of isomalt, which may be attributed to the reinforcement of gluten network structure by hydrogen bonding of isomalt. Scanning electron microscopy (SEM) images illustrated that the SWGS surface becomes smooth and the broken gluten structure was reduced after the addition of different isomalt levels compared with the control group. Overall, the wheat flour dough quality analysis showed that the addition of isomalt could generate a close binding with wheat starch and protein and further strengthen the internal structure of gluten through isomalt hydrogen bonds.

Effect of Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums on the Pasting, Thermal, Textural, and Rheological Properties of Corn, Sweet Potato, and Turkish Bean Starches.

This study was planned to explore the locally available natural sources of gum hydrocolloids as a natural modifier of different starch properties. Corn (CS), sweet potato (SPS), and Turkish bean (TBS) starches were mixed with locally extracted native or acetylated cactus (CG) and acacia (AG) gums at 2 and 5% replacement levels. The binary mixtures (starch–gums) were prepared in water, freeze dried, ground to powder, and stored airtight. A rapid viscoanalyzer (RVA), differential scanning calorimeter (DSC), texture analyzer, and dynamic rheometer were used to explore their pasting, thermal, textural, and rheological properties. The presence of acetylated AG or CG increased the final viscosity (FV) in all three starches when compared to starch pastes containing native gums. Plain SPS dispersion had a higher pasting temperature (PT) than CS and TBS. The addition of AG or CG increased the PT of CS, SPS, and TBS. The thermograms revealed the overall enthalpy change of the starch and gum blends: TBS > SPS > CS. The peak temperature (Tp) of starches increased with increasing gum concentration from 2 to 5% for both AG and CG native and modified gums. When compared to the control gels, the addition of 2% CG, either native or modified, reduced the syneresis of starch gels. However, further addition (5% CG) increased the gels’ syneresis. Furthermore, the syneresis for the first cycle on the fourth day was higher than the second cycle on the eighth day for all starches. The addition of native and acetylated CG reduced the hardness of starch gels at all concentrations tested. All of the starch dispersions had higher G′ than G″ values, indicating that they were more elastic and less viscous with or without the gums. The apparent viscosity of all starch gels decreased as shear was increased, with profiles indicating time-dependent thixotropic behavior. All of the starch gels, with or without gums, showed a non-Newtonian shear thinning trend in the shear stress vs. shear rate graphs. The addition of acetylated CG gum to CS resulted in a higher activation energy (Ea) than the native counterparts and the control. More specifically, starch gels with a higher gum concentration (5%) provided greater Ea than their native counterparts.

Evaluation of Different Industrial End Uses of Improved Cassava Varieties Grown in South-Eastern Africa

This work characterized two local and seven improved Cassava Mosaic Disease [CMD]-tolerant cassava varieties for their biochemical composition and viscoelastic (pasting) properties. The biochemical composition and starch pasting properties were evaluated respectively using standard analytical methods and Brabender Viscoamylograph. Cluster dendogram and principal component analyses compared similarities in the nine cassava varieties, thus predicting their varied food and industrial end uses. The different cassava varieties had starch, total sugars and reducing sugars content ranging from 53-69%, 6.5-9.2% and 0.9-2.5%, respectively. The starch content of the cassava varieties on dry weight basis (DW) varied from 54.0% to 69.0% with Nalumino having the lowest and Mweru having the highest respectively. Tanganyika, Mweulu, and Banguerlu also recorded relatively higher starch content of 62.7%, 63.6% and 63.6% respectively. Mweru, Tangayoka, Mweulu, and Bangweulu had fairly high starch content (>60%) and thus could be used for many commercial products such as starches, alcohols and glucose. The viscoelastic properties of the different varieties had pasting temperature (63.5–67.6oC), peak viscosity (402–595 BU), viscosity at 95oC (394–592 BU), viscosity at 50oC (126–254), breakdown viscosity (236–352 BU) and setback (-100–4 BU). Tanganyika recorded the highest pasting temperature (67.6oC), peak viscosity (595 BU), viscosity at 95oC (592 BU) and viscosity at 95oC-hold (317 BU). Bangweulu, Mweulu, Mweru, Manyokola, Nalumino, Kampolombo and Chila A were clustered differently from Chila B and Tanganyika on the basis of their biochemical qualities and pasting properties. These characterizations showed that Tanganyika would be suitable for products requiring high elasticity and gel strength, easier to cook and also more stable during cooking/preparation such as fufu (pounded cassava) and banku or Nshima. Chila A would also be suitable for use as fillers and binders in the baking, confectionery industries as substitutes of wheat flour. The low viscosities of Chila B make it suitable for household food uses such as snacks where the roots are boiled, roasted or toasted and consumed.

Influence of Phosphorylation and Acetylation on Structural, Physicochemical and Functional Properties of Chestnut Starch.

Chestnut is popular worldwide for its unique flavor, high eating quality and nutrition. Here, we evaluated the influence of phosphorylation and acetylation on the structural, physicochemical and functional properties of chestnut starch. Scanning electron micrographs showed the agglomeration of starch granules and the appearance of numerous dents on the starch granule surface under phosphorylation and acetylation. X-ray diffractograms confirmed that the modification treatments did not affect the C-type crystal pattern, but reduced the relative crystallinity of the chestnut starch, particularly phosphorylation. Moreover, modification improved the paste transparency of the starch. Differential scanning calorimeter analysis revealed that the gelatinization temperature and enthalpy of the starch decreased with the increasing substitution degree, particularly in phosphorylated starch. The Rapid Visco Analyser analysis demonstrated that phosphorylation could greatly improve the pasting properties of chestnut starch. In addition, phosphorylated and acetylated starch had a smaller amount of slowly digested starch and a larger amount of resistant starch relative to native chestnut starch. In conclusion, the functional and physicochemical properties of chestnut starch can be significantly improved through phosphorylation and acetylation, demonstrating its great application potential as a food additive.