Effects of acetylation and acetylation–hydroxypropylation (dual-modification) on the properties of starch from Carioca bean (Phaseolus vulgaris L.)

摘要: Carioca bean is an important product of Brazil and its major components are protein starch. In native form, starch has some technological constraints modifications can improve properties. Acetylation facilitates water percolation in amorphous regions, hydroxypropylation improves penetration. The aim this study was to evaluate the effects acetylation dual-modification on properties from beans (Phaseolus vulgaris L.). modified by (acetylation hydroxypropylation) then analyzed SEM, X-ray diffractometry, FT-IR spectroscopy, DSC, TG, pasting properties, syneresis. did not change shape, size, surface granules, although they affected their regions. bands presented a peak at 1,732 cm−1, which assigned acetylation, another 2,974 cm−1, due hydroxypropylation. TG–DTA curves showed typical behavior starches with three mass losses. DSC increase enthalpy gelatinisation for sample (b) reduction (c). RVA initial temperature, viscosity, breakdown setback after modifications. acetylated higher freeze–thaw stability; however, syneresis dual-modified