The Effect of Autoclaving on the Acetylation of ae, wx, and Normal Maize Starches

Huijun Liu, Harold Corke*, Lawrence Ramsden

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

28 Scopus citations

Abstract

Characteristics of autoclaved, and autoclaved then acetylated, ae, wx and normal maize starches were studied. Prior autoclaving decreased the degree of acetylation of all the starches. After autoclaving the gelatinization peak temperature (Tp) increased and peak viscosity (PV) generally decreased. The Tp of autoclaved then acetylated starches increased and PV decreased compared with acetylated native starches except for waxy starch which showed a higher PV. Autoclaving increased hardness and adhesiveness of waxy and normal starches, but decreased that of ae starches. Acetylation decreased hardness of all the native and autoclaved starches. Autoclaving decreased swelling power and solubility of all the starches except waxy. Acetylation increased swelling power and solubility of all the native and autoclaved starches. Autoclaving decreased clarity and digestibility of all the starches. Autoclaved starches increased less in clarity and more in digestibility than native starches after acetylation.

Original languageEnglish
Pages (from-to)353-360
Number of pages8
JournalStarch/Staerke
Volume52
Issue number10
StatePublished - Oct 2000
Externally publishedYes

Keywords

  • Acetylation
  • Autoclaving
  • Digestibility
  • Peak viscosity
  • Starch
  • Swelling power
  • Texture

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