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<p>The present work deals with the investigation of the physicochemical changes of isolated rice starch by acetylation as a function of time. Acetylation is a kinematic process, and in this rice an increase in the degree of substitution was observed at values between 0.011 and 0.015 for the time from 0 to 90&#xa0;min. X-ray diffraction analysis showed the presence of nanocrystals with orthorhombic crystal structure, which were not affected by the acetylation process. Scanning electron microscopy (SEM) showed that the starch grains had no surface changes. Differential scanning calorimetry showed no changes in gelatinization temperature due to solvation of these nanocrystals. Infrared spectroscopy showed the presence of the band at 1740&#xa0;cm-1 corresponding to the insertion of the carbonyl group C = O during the acetylation process. The peak viscosity from the pasting profiles in rice starch at the acetic anhydride concentration and reaction times was about 12.3%. This method showed that it is possible to gradually change the physicochemical properties of isolated rice starch by acetylation.</p>

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Study of the morphological, structural, thermal, pasting, and vibrational changes of acetylated isolated rice starch

  • 期刊论文

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  • 发表日期：

    2025年8月23日

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  • Ludy M. Martínez-Rubio,
  • Gloria J. Pinzón-Cortes,
  • Leonardo A. Alonso-Gomez,
  • Sandra M. Londoño-Restrepo,
  • Oscar Y. Barrón-García,
  • Mario E. Rodriguez-Garcia

摘要

The present work deals with the investigation of the physicochemical changes of isolated rice starch by acetylation as a function of time. Acetylation is a kinematic process, and in this rice an increase in the degree of substitution was observed at values between 0.011 and 0.015 for the time from 0 to 90 min. X-ray diffraction analysis showed the presence of nanocrystals with orthorhombic crystal structure, which were not affected by the acetylation process. Scanning electron microscopy (SEM) showed that the starch grains had no surface changes. Differential scanning calorimetry showed no changes in gelatinization temperature due to solvation of these nanocrystals. Infrared spectroscopy showed the presence of the band at 1740 cm-1 corresponding to the insertion of the carbonyl group C = O during the acetylation process. The peak viscosity from the pasting profiles in rice starch at the acetic anhydride concentration and reaction times was about 12.3%. This method showed that it is possible to gradually change the physicochemical properties of isolated rice starch by acetylation.