Print Email Facebook Twitter Surface effects in the acetylation of granular potato starch Title Surface effects in the acetylation of granular potato starch Author Steeneken, P.A.M. Woortman, A.J.J. TNO Kwaliteit van Leven Publication year 2008 Abstract The occurrence of surface effects in the acetylation of granular potato starch with acetic anhydride to degrees of substitution 0.04-0.2 was studied by two different approaches. The first approach involved the fractionation of granular starch acetates into five different size classes and analysis of their acetate content. Alternatively, two narrow size fractions of potato starch acetate granules were surface-peeled by chemical gelatinization in 5 M CaCl2, and the remaining cores were analyzed for acetyl content at different peeling levels. It was established that true surface peeling occurs in this medium and that the ester linkages are stable under the conditions applied. Both approaches led to the conclusion that the acetylation of potato starch granules is accompanied by a pronounced surface effect. The surface peeling method allows determination of the extent of substitution as a function of the radial position in the starch granule. © 2008 Elsevier Ltd. All rights reserved. Subject NutritionFood technologyAcetylationChemical gelatinizationStarchSubstitution patternAcetylationGelationAcetic anhydride (BAP)Degrees of substitution (DS)Different sizesPotato starch (PS)Size fractionsStarch acetatesSurface effectsStarchacetic anhydridecalcium chloridepotato starchacetylationarticleconfocal laser microscopyelectron microscopyfractionationgelatinizationpH measurementpriority journalAcetatesAcetylationCalcium ChlorideChemistry, PhysicalCrystallizationGelsHydrogen-Ion ConcentrationModels, ChemicalModels, StatisticalSolanum tuberosumStarchSurface PropertiesTemperatureWaterSolanum tuberosum To reference this document use: http://resolver.tudelft.nl/uuid:7071b22b-8ba7-4142-a62f-2ea5aa583eec DOI https://doi.org/10.1016/j.carres.2008.04.034 TNO identifier 241003 ISSN 0008-6215 Source Carbohydrate Research, 343 (13), 2278-2284 Document type article Files To receive the publication files, please send an e-mail request to TNO Library.