Effect of chemical modification on molecular structure and functional properties of Musa AAB starch

Starch extracted from Musa AAB (poovan banana) was subjected to acetylation, acid-thinning and oxidation. The effect of the treatments on molecular structure and functional properties of starch were analysed. Chemical composition revealed that non-starch components were reduced after chemical treatment. Amylose content of starch decreased on acetylation from 24.16% to 20.90%, whereas it increased to 24.50% and 25.5% on oxidation and acid-thinning, respectively. X-ray diffraction pattern of modified starches showed B-type crystalline structure with peaks at 2θ=5.5°, 15.0°, 17.1° and 23.5°; which were parallel with the pattern observed in case of native starch. Swelling capacity of starch granules was found to reduce by acid-thinning and oxidation but acetylation induced to increase it. The percentage of colour (L*, a* and b*), solubility and water absorption capacities varied significantly from native starch after chemical modification. Changes in gelatinisation temperatures and enthalpy value of starches were observed in modified starches and it is varied according to reaction conditions. Pasting properties of the starches was increased by acetylation and oxidation while acid-thinning reduced it (P<0.05).