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Preparation of acetylated starch by rolling-assisted method and its influence mechanism

  • Aiyun Pan
  • Yangyong DaiEmail author
  • Hanxue Hou
  • Wentao Wang
  • Xiuzhen Ding
  • Hui Zhang
  • Xiangyang Li
  • Haizhou Dong
Original Paper

Abstract

Advanced equipment can be used to produce high quality modified starch, but the secrets of these equipment are still unclear. In this study, cassava starch was taken as the research object to produce acetylated starch with low degree of substitution under rolling. Effects of rolling on acetylated starch quality and the changes in structures and properties of native starch were studied. The influence mechanisms of rolling on the quality of acetylated starch was analyzed according to the theory of mechanochemistry. The results indicated that the quality of acetylated starch increased prominently after rolling for 2 h and 12 h, and the reaction efficiency increased to 71.61% and 72.77%, respectively. The changes in structures and properties of native starch indicated that rolling have a significant mechanochemical effect on starch granules. With the increase of rolling time, the interior of starch granules gradually experienced the stress, aggregation and agglomeration stages, consecutively. Therefore, the quality of acetylated starch was improved significantly. In addition, the three stages of mechanochemical effect of starch varied in terms of influence mechanisms, so the mechanism of preparing high quality modified starch by means of advanced equipment was revealed.

Keywords

Rolling Mechanochemical effect Acetylated starch Quality Influence mechanism 

Notes

Acknowledgements

The authors acknowledge the funding support from the National Natural Science Foundation of China (Grant No. 31471619) and the Funds of Shandong “Double Tops” Program of China (Grant No. SYL2017XTTD01).

Compliance with ethical standards

Conflict of interest

The authors have declared no conflicts of interest.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.College of Food Science and EngineeringShandong Agricultural UniversityTai’anChina
  2. 2.Engineering and Technology Center for Grain Processing in Shandong ProvinceTai’anChina

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