Preparation, multi-scale structures, and functionalities of acetylated starch: An updated review

Area of Science:

• Food Science
• Polymer Chemistry
• Materials Science

Background:

• Acetylated starch is a common food additive with limited research on acetylation's impact on structure and functionality.
• Existing knowledge gaps exist regarding advanced, environmentally friendly acetylation technologies.

Purpose of the Study:

• To review current starch acetylation methods.
• To discuss the structure and functionalities of acetylated starch.
• To explore innovative and eco-friendly synthesis techniques.

Main Methods:

• Review of scientific literature on starch acetylation.
• Analysis of structural changes in acetylated starch.
• Evaluation of functional properties of modified starch.

Main Results:

• Acetylation degrades starch structure, disorganizing its ordered multi-scale arrangement.
• Acetyl groups increase starch solubility, clarity, and hydrogel softness by hindering self-assembly.
• Enhanced water/oil absorption, emulsifiability, film-forming ability, and colonic fermentability were observed.
• Reduced enzymatic susceptibility of acetylated starch molecules.

Conclusions:

• Starch functionalities are primarily dictated by acetyl group decoration, not multi-scale structure.
• Innovative techniques like milling and microwave offer sustainable acetylated starch production.
• Findings guide the design of tailored acetylated starches with specific functionalities.