Considering the variation of the diffusion character of the three anhydrides, ultrasonication was applied for investigating its impact on the reaction efficiency of the rice starch acylation from three short-chain fatty acids (SCFAs). The current data indicated that the signal peak of the FTIR spectrum at 1720 cm−1 and additional resonances in the NMR confirmed the occurrence of the acylation reaction onto the starch molecules. More interestingly, this is the first study to reveal that a lower power density ultrasonication improved the reaction efficiencies of acetylation (19%), while a higher power density could lead to a reduced acylation reactivity of propionylation compared to the control one. On the contrary, the reaction efficiency of butyrylation (64%) was significantly enhanced by the ultrasound-assisted treatment with a greater association between reaction efficiency and ultrasonic power density, indicating the importance of the diffusion character for impacting the acylation reactivity among these three anhydrides. The ultrasonic-assisted SCFAs-modified rice starch has a lower peak viscosity and setback value, indicating that the replacement of the acyl groups for [sbnd]OH groups in the starch avoids starch molecules rearrangement. Meanwhile, the rheological properties exhibited that the starch achieved from ultrasonic-assistance significantly reduced the area of the hysteresis curve, suggesting a destroyed gel textural property. Thus, an appropriate ultrasonication but not all could effectively enhance the acylation efficiency and improve starch rheological property.
|Number of pages||10|
|Journal||International Journal of Biological Macromolecules|
|Early online date||04 Sep 2021|
|Publication status||Published - 01 Nov 2021|