Synthesis and Characterization of Acetylated Cassava Starch with Different Degrees of Substitution

Trela, Valeria Daiana; Ramallo, Ana Laura; Albani, Oscar Alfredo

doi:10.1590/1678-4324-2020180292

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Article - Food/Feed Science and Technology • Braz. arch. biol. technol. 63 • 2020 • https://doi.org/10.1590/1678-4324-2020180292 copy

Synthesis and Characterization of Acetylated Cassava Starch with Different Degrees of Substitution

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Acetylated cassava starch with low and medium degrees of substitution (DS) were synthesized. Also, the effect of DS on swelling power, solubility, morphological properties, gelatinization temperature, paste clarity and moisture sorption were studied. Swelling power and solubility in water between 50ºC and 90°C were determined. Acetylated cassava starches with low DS showed an increased in both parameters, while at higher DS values a reduction of them was observed. Maximum swelling power values were measured in acetylated starch with DS of 0.2 and maximum solubility was registered at DS of 0.72. Equilibrium moisture content values from sorption isotherms presented a good fit using the GAB model (R2>0.96). SEM micrographs showed that as acetyl groups are incorporated the granules suffer surface changes and eventually lose their structure at DS of 1.5. Clarity of acetylated starch pastes with low DS was lighter than native starch paste. In addition, the increase in DS produced a reduction in gelatinization temperature.

Keywords:
cassava starch; acetylation; physicochemical properties

Sample identification	Experimental conditions			%Ac	DS
Sample identification	g acetic anhydride / 100 g starch	Starch/water ratio (g/g)	Reaction time (min)
NS	0	-	-	-	-
AS_0.04	2	1/2.25	30	1.05±0.06^a	0.040^a
AS_0.06	4	1/2.25	30	1.58±0.03^b	0.060^b
AS_0.07	8	1/2.25	30	1.79±0.05^c	0.070^c
AS_0.08	6	1/2.25	30	2.03±0.06^d	0.080^d
AS_0.10	10	1/2.25	30	2.50±0.02^e	0.100^e
AS_0.12	12	1/2.25	30	3.04±0.04^f	0.120^f
AS_0.14	14	1/2.25	30	3.69±0.01^g	0.140^g
AS_0.17	20	1/2.25	30	4.40±0.06^h	0.170^h

	Experimental conditions
Sample identification	g NaOH /g starch	Starch/water (g/g)	Reaction time (min)	%Ac	DS
AS_0.41	0.050	1/2	30	9.94±0.46^a	0.41±0.02^a
AS_0.89	0.090	1/2	30	19.19±0.38^b	0.89±0.02^b
AS_1.03	0.102	1/2	30	21.58±0.23^c	1.03±0.01^c
AS_1.28	0.204	1/2	30	25.51±0.85^d	1.28±0.06^d

	Experimental conditions
Sample identification	g NaOH /g starch	Starch/water (g/g)	Reaction time (min)	%Ac	DS
AS_0.72	0.10	1/3	30	16.20±0.66^a	0.72±0.03^a
AS_0.75	0.10	1/3	60	16.66±0.79^a	0.75±0.04^a
AS_1.04	0.10	1/3	105	21.74±0.69^b	1.04±0.04^b
AS_1.36	0.10	1/3	240	26.75±0.92^c	1.36±0.06^c

Samples	Xm (g/g)	c	k	R²	MPE	Clarity
NS	0.085±0.004^d	16.56±0.34^c	0.69±0.04^a	99.85	2.02	9.46±0.20^d
AS_0.04	-	-	-	-	-	19.07±0.28^g
AS_0.08	0.081±0.002^d	14.29±0.97^b	0.70±0.09^a	98.78	3.64	14.09±0.08^f
AS_0.17	-	-	-	-	-	12.29±0.19^e
AS_0.43	-	-	-	-	-	0.89±0.09^c
AS_0.72	-	-	-	-	-	0.72±0.07^b
AS_0.88	0.071±0.005^c	12.90±0.90^a,b	0.74±0.03^a	98.95	3.82	0.51±0.06^a
AS_1.04	0.069±0.004^b	11.24±1.54^a	0.72±0.02^a	98.21	4.10	0.50±0.03^a
AS_1.28	0.059±0.005^a	11.94±0.02^a	0.77±0.04^a	96.69	4.56	0.52±0.08^a
AS_1.36	-	-	-	-	-	0.72±0.05^b

Parameters	Native starch	Acetylated starch
Parameters	Native starch	AS_0.04	AS_0.08	AS_0.20	AS_0.88	AS_1.28
Pasting temperature (PT), ºC	60.3±0.1^d	59.9±0.5^c.d	56.8±0.2^b	54.2±0.5^a	53.5±0.3^a	nd
Peak Viscosity (PV), UB	384.0±14.1^a	355.3±12.1^b	356.5±0.7^b	385.0±6.5^a	np	nd
Hot paste viscosity (HPV), UB	152.5±2.1^b	133.7±4.9^a	192.0±1.4^c	157.0±3.3^b	262±5.9^d	nd
Cool paste viscosity (CPV), UB	277.5±2.1^b	240.0±3.6^a	330.5±4.9^c	244.0±3.4^a	400±7.2^d	nd
Breakdown (BD), UB	106.5±12.0^a	115.3±14.9^a.b	126.0±4.2^b	141.0±7.5^c	-	nd
Setback (SB), UB	125.0±1.4^c	106.3±1.5^b	138.5±6.4^d	87.0±5.2^a	138±4.6^d	nd

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