INSTITUTO DE TECNOLOGIA EN POLIMEROS Y NANOTECNOLOGIA
Unidad Ejecutora - UE
Preparation and characterization of modified starches obtained in acetic anhydride/tartaric acid medium
HERRERA, MARÍA LIDIA; TUPA, MARIBEL VICTORIA; FORESTI, MARÍA LAURA; ALTUNA, LUZ
WILEY-V C H VERLAG GMBH
Lugar: Weinheim; Año: 2020
In the current contribution chemically modified starches are prepared byreaction of corn starch in hot acetic anhydride, containing tartaric acid.Characterization of the starch products shows evidence that the incorporationof acetyl groups increases with reaction time. Moreover, the modified starchesshow properties typical of cross-linked starches, such as reduced solubility incommon starch solvents, increased resistance to amylolytic enzymes action,and significantly altered gelatinization behavior. Characterization results alsogive clear evidence of the evolution of derivatization within the granulesvolume, illustrating how cross-linking and acetyl group incorporationproceeds. The modified starches obtained may be of interest for different foodand non-food uses in which singular characteristics resulting from the acetylgroups introduction and starch cross-linking by a non-toxic, naturallyoccurring organic acid such as tartaric acid may be of use to effectively meetproducts properties demands.