Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2003
Volume 6
Issue 1
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Golachowski A. 2003. PROPERTIES OF ACETYLATED STARCH OBTAINED FROM SO2-TREATED STARCH MILK, EJPAU 6(1), #01.
Available Online: http://www.ejpau.media.pl/volume6/issue1/food/abs-01.html

PROPERTIES OF ACETYLATED STARCH OBTAINED FROM SO2-TREATED STARCH MILK

Antoni Golachowski

 

ABSTRACT



The number of linkages to acetyl groups decreased with the increasing contents of SO2 in starch milk. Acetylation degree affected pasting temperatures and viscosities of the pastes obtained from acetylated starch. The changes in potato starch properties observed during acetylation by acetic anhydride at alkaline pH resulted not only from linkages to acetyl groups, but also from ion exchange.

Key words: acetylated starch, SO2-treated starch milk, physico-chemical properties