title: Structural, morphological, and physicochemical properties of acetylated high-, medium-, and low-amylose rice starches.
abstract: The high-, medium-, and low-amylose rice starches were isolated by the alkaline method and acetylated by using acetic anhydride for 10, 30, and 90 min of reaction. The degree of substitution (DS), the Fourier-transformed infrared spectroscopy (FTIR), the X-ray diffractograms, the thermal, morphological, and pasting properties, and the swelling power and solubility of native and acetylated starches were evaluated. The DS of the low-amylose rice starch was higher than the DS of the medium- and the high-amylose rice starches. The introduction of acetyl groups was confirmed by FTIR spectroscopy. The acetylation treatment reduced the crystallinity, the viscosity, the swelling power, and the solubility of rice starch; however, there was an increase in the thermal stability of rice starch modified by acetylation.
authors: Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil. Electronic address: rosana_colussi@yahoo.com.br.
authors: Rosana
authors: R
authors: Colussi
authors: Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil; Department of Food Science, University of Guelph, Ontario N1G 2W1, Canada.
authors: Vania Zanella
authors: VZ
authors: Pinto
authors: Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil.
authors: Shanise Lisie Mello
authors: SL
authors: El Halal
authors: Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil; Processed Foods Research Unit, WRRC, ARS, United States Department of Agriculture, 800 Buchanan Street, Albany, CA 94710, United States.
authors: Nathan Levien
authors: NL
authors: Vanier
authors: Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil.
authors: Franciene Almeida
authors: FA
authors: Villanova
authors: Laboratório de Microscopia Eletrônica, Curso de Engenharia de Materiais, Universidade Federal de Pelotas, 96015-560 Pelotas, RS, Brazil.
authors: Ricardo
authors: R
authors: Marques E Silva
authors: Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil.
authors: Elessandra
authors: E
authors: da Rosa Zavareze
authors: Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil.
authors: Alvaro Renato Guerra
authors: AR
authors: Dias
keywords: Acetyl groups; Acetylation; Amylose; Degree of substitution; Rice starch