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The kinetics of the acetylation of gelatinised potato starch

✍ Scribed by R.A. de Graaf; G.A. Broekroelofs; L.P.B.M. Janssen; A.A.C.M. Beenackers

Publisher: Elsevier Science
Year: 1995
Tongue: English
Weight: 752 KB
Volume: 28
Category: Article
ISSN: 0144-8617
DOI: 10.1016/0144-8617(95)00088-7

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The acetylation of starch is a chemical modification, known for more than a century Jarowenko [1]. In the modified starch, part of the hydroxyl groups of the glucose monomers have been converted into o-(-ethanoate) groups. Highly acetylated starches with a degree of substitution (DS) of 2 to 3 were