Preparation, physicochemical characterization and application of acetylated lotus rhizome starches

Published Date
1 January 2016, Vol.135:10–17, doi:10.1016/j.carbpol.2015.07.090

Title 
Preparation, physicochemical characterization and application of acetylated lotus rhizome starches

• Author 

• Suling Sun ^a
• Ganwei Zhang ^a,,
• Chaoyang Ma ^b

• aHubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization, Huanggang Normal University, 438000 Huanggang, China
• bState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China

Received 16 February 2015. Revised 27 July 2015. Accepted 28 July 2015. Available online 7 August 2015.

Highlights

• •
  Acetylated lotus rhizome starches were prepared and physicochemically characterized.
• •
  The properties were greatly improved after acetylation.
• •
  Acetylated lotus rhizome starches could be used as food additives in puddings.

Abstract

Acetylated lotus rhizome starches were prepared, physicochemically characterized and used as food additives in puddings. The percentage content of the acetyl groups and degree of substitution increased linearly with the amount of acetic anhydride used. The introduction of acetyl groups was confirmed via Fourier transform infrared (FT-IR) spectroscopy. The values of the pasting parameters were lower for acetylated starch than for native starch. Acetylation was found to increase the light transmittance (%), the freeze–thaw stability, the swelling power and the solubility of the starch. Sensorial scores for puddings prepared using native and acetylated lotus rhizome starches as food additives indicated that puddings produced from the modified starches with superior properties over those prepared from native starch.

Keywords

• Lotus rhizome starch
• Acetylation
• Physicochemical properties
• Pudding

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• ⁎ 
  Corresponding author.

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