Current research addressing starch acetylation

A Golachowski; T Zięba; M Kapelko-Żeberska; W Drożdż; A Gryszkin; M Grzechac

doi:10.1016/j.foodchem.2014.12.060

Current research addressing starch acetylation

Food Chem. 2015 Jun 1:176:350-6. doi: 10.1016/j.foodchem.2014.12.060. Epub 2014 Dec 23.

Authors

A Golachowski¹, T Zięba¹, M Kapelko-Żeberska², W Drożdż¹, A Gryszkin¹, M Grzechac¹

Affiliations

¹ Department of Food Storage and Technology, Wroclaw University of Environmental and Life Science, Chełmońskiego 37/41, 51-630 Wroclaw, Poland.
² Department of Food Storage and Technology, Wroclaw University of Environmental and Life Science, Chełmońskiego 37/41, 51-630 Wroclaw, Poland. Electronic address: malgorzata.kapelko@wnoz.up.wroc.pl.

PMID: 25624243
DOI: 10.1016/j.foodchem.2014.12.060

Abstract

Though modification of starch through acetylation is known for about 150years, it is still an object of extensive studies at various research centers worldwide. This manuscript presents an overview of literature from the last 5years concerning starch acetylation. It also describes the applied raw materials, production procedures of acetylated starch and correlations between the degree of substitution with acetyl groups and properties of the modified preparations.

Keywords: Methods of acetylation; Starch; The properties of acetylated starch.

Publication types

Review

MeSH terms

Acetylation
Starch / chemistry*

Substances

Starch