INTECIN   20395
INSTITUTO DE TECNOLOGIAS Y CIENCIAS DE LA INGENIERIA "HILARIO FERNANDEZ LONG"
Unidad Ejecutora - UE
artículos
Título:
Influence of glycerol content and temperature on the rheology of native and acetylated starch during and after gelatinization
Autor/es:
JUAN IGNACIO MORAN; VIVIANA P CYRAS; SILVANA L GIUDICESSI; ROSA ERRA-BALSELLS; ANALIA VAZQUEZ
Revista:
JOURNAL OF APPLIED POLYMER SCIENCE
Editorial:
JOHN WILEY & SONS INC
Referencias:
Año: 2010
ISSN:
0021-8995
Resumen:
Native potato starch was acetylated and characterized. The influence of the chemical modification on different properties of starch was studied. The characterisation included molecular weight, thermal properties, crystallinity, amylose content, swelling behaviour and pasting and rheological properties. It was found that the chemical modification induced small changes in the crystallinity of starch, a reduction in the gelatinization heat and in the range of temperatures where it takes place. Amylose content was determined for acetylated and native potato starches. It was found that the swelling of native granules was higher than the swelling of acetylated potato starch. Native and acetylated starch pasting behaviour responds in a similar way to changes in temperature and glycerol content. Finally, acetylated starch was found to be less pseudoplastic than native starch.