earticle

영어

In order to find out the effect of low level of starch acetylation on physicochemical properties of potato starch,amylose content, digestibility of raw and gelatinized starch, thermal properties, pasting properties, and the swelling power ofnative and acetylated potato starches were measured. The amylose content was significantly lower in acetylated starch than intheir counterpart native starches. Though a tendency in the decrease in digestibility of raw starch was observed with starchacetylation, acetylation did not alter the proportion of readily digestible starch (RDS), slowly digestible starch (SDS), andresistant starch (RS) of both raw and gelatinized potato starches. No clear increase in the swelling power was observed,however, the peak and onset gelatinization temperatures and the enthalpy required for starch gelatinization decreased withstarch acetylation. Peak and breakdown viscosities were reduced due to acetylation of potato starch while final viscosity andset back were increased.