engleski

Preparation of acetylated starches from different rye varieties

Starch is used as an additive in many food products to achieve specific funcional properties, for example, thickening, water holding capacity, to provide proper texture, etc. Effect of addition of starch depends on structure and ratio of amylose and amylopectin and their interactions with other components during gelatinisation and retrogradation. The objective of this study was to prepare acetylated rye starches and to examine the properties of gelatinization, retrogradation, and viscosity of isolated and modified starches. The results of the research have shown that the applied modification (acetylation) has a significant influence on the tested charateristics of the rye starch. As far as the use of the tested starches in the food industry is concerned, lowering the gelatinisation temperature in modified starches is particularly important, as well as the lower tendency to retrogradation.

rye starch ; acetylation ; thermophysical properties ; rheology

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