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Functional and dynamic rheological properties of acetylated starches from two cultivars of cassava
Publikationstyp
Journal Article
Publikationsdatum
2011
Sprache
English
Author
Osundahunsi, Oluwatooyin Faramade
Enthalten in
Volume
63
Issue
1
Start Page
3
End Page
10
Citation
Starch/Staerke 63 (1): 3-10 (2011)
Publisher DOI
Scopus ID
Publisher
Wiley-VCH
The starches derived from two different cultivars of cassava were modified with acetic anhydride. The increase in swelling power and solubility of the cassava starch (CS) pastes treated with different acetic anhydride concentration could be attributed to easier hydration, resulting from reduction of interaction between starch chains due to the substitution. The transition temperatures (To, Tp and Tc) and enthalpy of gelatinisation (δH) of acetylated CS, were determined. The values were lower than those of native starches. Rheological properties of CS pastes (5% w/w) as a function of the degree of substitution were evaluated in dynamic shear force measurements. Magnitude of storage modulus (G′), loss modulus (G″) and complex viscosity (Eta*) of acetylated CS pastes were determined also. Dynamic moduli (G′, G″ and Eta*) values of acetylated sweet cultivar pastes were generally higher than those of native starch whereas the acetylated samples of the bitter cultivar were lower than those of native starch. The magnitudes of G′ were greater than those of G″ and Eta* at all frequencies (ω). The fact that all the tan Î (ratio G″/G′) values (0.7-0.48 and 0.25-0.44) were less than one is an indication that the samples are more elastic than viscous. The acetylated starches could find promising industrial uses in food products like Lemon curd and Mayonnaise and other non-food applications. © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
Schlagworte
Acetylation
Cassava starch
Cultivars
Functional property
Viscoelastic properties
DDC Class
570: Life Sciences, Biology