Potato starch acetylation

Figure 10.9 Effects of acetylation on the granule morphology of maize and potato starches, (a) Native maize starch granules, (b) Acetylated maize starch granules, (c) Native potato starch granules, (d) Acetylated potato starch granules (Singh et al., 2004a).

Chen, Z., Schols, H. A., Voragen, A. J. G. (2004). Differently sized granules from acetylated potato and sweet potato starches differ in the acetyl substitution pattern of their amylose populations. Carbohydr. Polym., 56, 219-226. 

Raben, A., Andersen, K.,Karberg,M. A., Holst, J. J., Astrup, A. (1997). Acetylation of or (J-cyclodextrin addition to potato starch beneficial effect on glucose metabolism and appetite sensations. Am. J. Clinic. Nutr., 66, 304-314. 

Singh, J., Kaur, L., Singh, N. (2004b). Effect of Acetylation on Some Properties of Com and Potato Starches. Starch, 56, 586-601. 

Monosubstitution of wheat starch by acetyl or hydroxypropyl groups27 without crosslinking yields products with a reduced pasting temperature, and yields pastes with enhanced clarity and viscosity but with increased stringiness (Table 10.14). The usefulness of this product is somewhat limited and requires special applications. Amylose has been found to be hydroxypropylated —20% more than amylopectin in corn and potato starches at a molar substitution level of 0.1 (3.5% hydroxypropyl).425,426... 

Addition of 3% potato starch or a combination of potato starch and potato flour produced frankfurters that were comparable to those being successfully marketed that contained wheat starch.582 Native wheat starch and its acetylated distarch phosphate and hydroxypropyl distarch phosphate derivatives, when incorporated at a level of 3.5%, reduced cooking loss and firmness of low fat, high added water sausages cooked to 70°C or 80°C.583... 

Succinylation of rye starch (0.7-2.1%) changes the pasting behavior towards that of potato starch, decreasing the onset temperature, increasing the maximum viscosity and decreasing stability during holding at 96°C. Acetylation, on the other hand, makes the behavior of rye starch more like that of maize starch, with increased maximum viscosity and viscosity at 50°C. 

Starch acetates are the most easUy prepared of the starch esters. They have served frequently for the characterization of starch fractions, for investigations of starch structure and as intermediates - in the preparation of methylated starch. Although most acetylation work has been done on white potato starch, considerable attention has been given to the acetylation of other starches such as those from com, - - - waxy com, wheat, - - - canna, rice, " horse chestnut and banana. ... 

Acetic anhydride and sulfuric acid together also form a powerful acetylating mixture capable of esterifying starch at low temperatures. Pregl treated a Zulkowsky heat-modified potato starch with a mixture of cold acetic anhydride and sulfuric acid. After 40 hours, most of the starch dissolved to produce a product containing 46.7-47.4% acetyl. 

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