Modification of cassava starch by acetylation and pulsed electric field technology: Analysis of physical and functional properties

GAGNETEN, MAITE; CÁCERES, SARA GONZÁLEZ; RODRÍGUEZ OSUNA, ISAAC A.; OLAIZ, NAHUEL M.; SCHEBOR, CAROLINA; LEIVA, GRACIELA E.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

ELSEVIER SCI LTD

Año: 2023 vol. 85

1466-8564

A dual pulsed electric field (PEF)-acetylation method to modify cassava starch was optimized. Also, the independent effect of each method on the functional properties of the starch was investigated. A PEF pre-treatment of 40 J/g (9.48 kV/cm) increased the acetylation degree by 47%. The dually modified starches presented the highest water solubility index (39.3%), a decrease of gelatinization enthalpy (5.4 J/g d.b.) and temperature (60.8 °C), and a better tolerance to refrigerated storage. A reduction of ordered structures was evidenced by FTIR. The PEF-modified starch also showed changes in its rheological profile, increments of the hydration properties and decreased retrogradation in comparison to the native sample, suggesting the potential of this physical method to modify starches. This work studied for the first time the effect of dual modifications by PEF and acetylation performed sequentially and not simultaneously. The results showed that the proposed scheme was efficient to improve the acetylation process.