Acetylation and characterization of Canavalia ensiformis starch

Canavalia ensiformis native starch was acetylated, and its functional properties were evaluated. Reaction conditions assays included pH (7.0-7.5 and 8.0-8.5), acetic anhydride concentration (5 and 10%), and reaction time (30 and 60 min). Starch acetylated with 10% acetic anhydride at pH 8.0-8.5 for 30 min reached 2.34% acetyl value. Compared to native starch, these acetylated products showed an increasing pastes and gels clarity, solubility (38%), swelling power (48.4 g of water/g of starch), and viscosity (88.33 cP). The gelatinization temperature range was reduced to 67-72 degrees C, and retrogradation was eliminated.