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Physicochemical properties of etherified maize starch

Annemarie M. L. Huijbrechts 1, 2 Mélinda Desse 3 Tatiana Budtova 3 Maurice C.R. Franssen 1 Gerben M. Visser 1 Carmen G. Boeriu 2 Ernst J. R. Sudolter 1
1 Laboratory of Organic Chemistry
2 Division of Biobased Products
3 CEMEF - Centre de Mise en Forme des Matériaux
Abstract : The changes in starch properties due to etherification with allyl glycidyl ether (AGE) have been investigated. After etherification of three different starches (containing 0.9%, 27% and 70% amylose), no appreciable differences in granular appearance were observed, but the granule crystallinity of these starches was changed. Furthermore, the incorporation of AGE in the starch significantly affects its physicochemical properties: the gelatinization temperatures were decreased and the pasting properties were altered. Both the swelling power and the solubility index increased as the degree of substitution (DS) increased. The rheology behaviour of the droplets of swollen granules suspension was studied under shear flow conditions
Keywords : Etherification of maize starch Gelatinization Granule morphology Pasting properties Rheological properties Swelling power
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Submitted on : Thursday, September 30, 2010 - 11:50:18 AM
Last modification on : Saturday, October 17, 2020 - 7:16:03 PM

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Annemarie M. L. Huijbrechts, Mélinda Desse, Tatiana Budtova, Maurice C.R. Franssen, Gerben M. Visser, et al.. Physicochemical properties of etherified maize starch. Carbohydrate Polymers, Elsevier, 2008, 74 (2), pp.Pages 170-184. ⟨10.1016/j.carbpol.2008.02.001⟩. ⟨hal-00522259⟩

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