ArticleFoods (Basel, Switzerland)2023
The Effect of Acetylation on the Physicochemical Properties of Chickpea Starch.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Surface Association of Flaxseed Oil on Cassava Starch Granules via Prolonged Mild Thermal Treatment: Structural, Pasting, Textural, and Emulsifying Properties.Foods (Basel, Switzerland) · 2026Article
- Enzymatic Inhibitors of Aspartyl Protease EAP1 and Xylanase SRXL1 fromInternational journal of molecular sciences · 2025Article
- Study on Starch-Based Thickeners in Chyme for Dysphagia Use.Foods (Basel, Switzerland) · 2024Article
- Characteristics of Citrate-Esterified Starch and Enzymatically Debranched Starch and Their Effects on Diabetic Mice.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effect of acetylation on the physicochemical properties of chickpea starch was studied. After the chickpea starch was acetylated, the basic properties were measured. When the degree of substitution (DS) was 0.1004 and the temperature was 95 °C, the solubility and swelling power of starch were 19.6% and 21.4 g/g, respectively. The freeze-thaw stability of acetylated starch paste increased with the increase in the degree of substitution. The surface morphology of starch granules changed, but the crystalline morphology did not change, and the C-type crystalline structure was still maintained. There are three new absorption peaks in the infrared spectroscopy of starch, and the -COCH
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