title: Effect of pulsed electric fields assisted acetylation on morphological, structural and functional characteristics of potato starch.
abstract: Pulsed electric fields (PEF)-assisted acetylation of potato starch with different degree of substitution (DS) was prepared and effects of PEF strength, reaction time, starch concentration on DS were studied by response surface methodology. Results showed DS was increased from 0.054 (reaction time of 15 min) to 0.130 (reaction time of 60 min) as PEF strength increased from 3 to 5 kV/cm. External morphology revealed that acetylated starch with higher DS was aggravated more bulges and asperities. Fourier-transformed infrared spectroscopy confirmed the introduction of acetyl group through a band at 1730 cm(-1). The optimum sample (DS =0 .13) had lower retrogradation (39.1%), breakdown (155 BU) and setback value (149BU), while pasting temperature (62.2 °C) was slightly higher than non-PEF-assisted samples. These results demonstrated PEF treatment can be a potential and beneficial method for acetylation and achieve higher DS with shorter reaction time.
authors: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China.
authors: Jing
authors: J
authors: Hong
authors: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China.
authors: Rujiao
authors: R
authors: Chen
authors: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China; Research Center on Food Green Processing and Nutrition Regulation Engineering Technologies of Guangdong Province, China. Electronic address: xazeng@scut.edu.cn.
authors: Xin-An
authors: XA
authors: Zeng
authors: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China; Research Center on Food Green Processing and Nutrition Regulation Engineering Technologies of Guangdong Province, China. Electronic address: fezhonghan@scut.edu.cn.
authors: Zhong
authors: Z
authors: Han
mesh_terms: D000107:Acetylation; D055664:Electrochemical Techniques / Q000379:methods*; D004951:Esterification; D011198:Solanum tuberosum / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*
chemical_list: D013213:Starch
keywords: Esterification; Functional properties; Potato starch; Pulsed electric fields; Response surface methodology