| Abstract | The pasting properties, enzymatic digestibility, and fine structure of smooth pea starch (SP), acetylated smooth pea starch (Ac-SP), an acetylated distarch phosphate derivative of waxy maize starch (HpDP-WM) were investigated. Acetylation decreased syneresis in SP gets. chemical modification also decreased the susceptibility of the gelatinized AcDP-SP and HpDP-WM was incomplete, the debranched chains accounting for only 57-58% of the amylopectin present in the unmodified starches. β-Amylolysis limits of WM, SP, HpDP-WM, and AcDP-SP were 58, 66, 40, and 34%, respectively. Chromatography of the debranched AcDP-SP and HpDP-WM before and after β-amylase treatment suggested that acetylation occurred exclusively in certain parts of the granule, whereas hydroxypropylation was more uniform throughout the starch granule. |
|---|
