Preparation of acetylated starch by ultra high pressure technology

Acetylated starches as one of the most important modified starches are widely applied in food and non-food fields. Corn starch was substituted with acetic anhydride at pressure range of 100 to 500 MPa for 15 min. Characteristics of native and acetylated corn starches were assessed which were involved with degree of substitution (DS), Polarized light micrographs, starch solubility, swelling power, and paste clarity. For acetylated starches by ultra high pressure processing which properties were same as acetylated starches by conventional method, DS values increased along with increasing pressure levels from 200 to 400 MPa, and DS values at 400 MPa exhibited maximum. Crystal structure of acetylated starches did not change when the pressure was less than 500Mpa.