Succinyl and acetyl starch derivatives of a hybrid maize: physicochemical characteristics and retrogradation properties monitored by differential scanning calorimetry.
Starch isolated from a hybrid maize (8535-23) was chemically modified by succinylation and acetylation. No pronounced difference was observed between the X-ray pattern of native starch and modified starch samples, and the samples gave the characteristic A pattern of cereal starches. Onset temperature (T(o)), peak temperature (T(p)), concluding temperature (T(c)) and enthalpy of gelatinisation (DeltaH), reduced after succinylation and acetylation, but gelatinisation temperature range increased following starch modifications. Modifications reduced starch retrogradation.
Lawal
Olayide S
OS
Department of Chemical Sciences, Olabisi Onabanjo University, P.M.B 2002, Ago-Iwoye, Ogun State, Nigeria. laidelawal2@yahoo.com
D000042:Absorption; D000107:Acetylation; D002152:Calorimetry, Differential Scanning; D005782:Gels; D009821:Oils; D044367:Phase Transition; D013213:Starch / Q000031:analogs & derivatives*; D019802:Succinic Acid / Q000737:chemistry; D013696:Temperature; D014867:Water; D014961:X-Ray Diffraction; D003313:Zea mays / Q000737:chemistry*
D005782:Gels; D009821:Oils; D014867:Water; D013213:Starch; D019802:Succinic Acid