• M. Rivas-González
  • P. B. Zamudio-Flores
  • L. A. Bello-Pérez
Keywords: banana starch, acetylation, morphology, thermal properties, physicochemical properties


The morphological and physicochemical characterization of acetylated banana starch with low (ABSLDS) and high (ABSHDS) degree of acetylation was carried out. Fourier transformed infrared spectroscopy indicated that banana starch showed a band at 1740 cm-1 that corresponds to stretching of C-O in the acetyl groups. Morphological studies demonstrated that a higher damage in the starch granules occurred as the degree substitution was higher. This effect was more notorious in the pasting profile because the ABSHDS did not exhibit the viscosity peak, breakdown and setback parameters. The average gelatinization temperature was similar in the native sample and in the ABSLDS, but was lower in the ABSHDS. The enthalpy of gelatinization was low in the ABSHDS, indicating a higher disorganization of the double helices in the amylopectin due to higher degree of acetylation. As the degree of acetylation increased the retrogradation decreased. Banana starch with different acetylation degrees possess varied physicochemical properties that provide them with potentially wide applications spectra.


AACC. (2000). Approved Methods of the American Association of Cereal Chemist (10th ed.). American Association of Cereal Chemist, St. Paul, Mn.

Adebajo, M.O. y Frost, R.L. (2004). Acetylation of raw cotton for oil spill cleanup application: an FTIR and 13C MAS NMR spectroscopic investigation. Spectrochimica Acta Part A 60, 2315–2321.

Ahmad, F.B., Williams, P.A., Doublier, J.–L., Duran, S. y Buléon, A. (1999). Physico-chemical characterization of sago starch. Carbohydrate Polymers 38, 361-370.

Aziz, A., Daik, R., Ghani, M.A., Daud, N.I.N. y Yamin, B.M. (2004). Hydroxypropylation and acetylation of sago starch. Malaysian Journal of Chemistry 6, 48-54.

Bello-Pérez, L.A., Agama-Acevedo, E., Sánchez-Hernández, L. y Paredes-López, O. (1999). Isolation and partial characterization of banana starches. Journal of Agricultural and Food Chemistry 47, 854-857.

Betancur-Ancona, D., Chel-Guerrero, L. y Canizares-Hernández E. (1997). Acetylation and characterization of Canavalia ensiformis starch. Journal of Agricultural and Food Chemistry 45, 378-382.

Colthup, N., Daly, L.H. y Wiberley, S.E. (1990). Introduction to Infrared and Raman Spectroscopy. Pp. 254–309. Academic Press. USA.

Cooke, D. y Gidley, M.J. (1992). Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition. Carbohydrate Research 227, 103-112.

Eliasson, A.C., Finstand, H. y Ljunger, G. (1988). A study of starch lipid interactions of some native and modified maize starches. Starch/Stärke 40, 95-100.

Flores-Gorosquera, E., García-Suárez, F.J., Flores- Huicochea, E., Nuñéz-Santiago, M.C., González-Soto, R.A. y Bello-Pérez, L.A. (2004). Rendimiento del proceso de extracción de almidón a partir de frutos de plátano (Musa paradisiaca). Estudio en planta piloto. Acta Científica Venezolana 55, 86-90.

Fox, E., Shotton, K. y Urlich, C. (1995). Sigma Stat: Manual de Usuario, Versión 2.1 para Windows 95, NT y 3.1, (Sandel Co., ed.), USA.

Gimeno, E., Moraru, C.I. y Kokini, J.L. (2004). Effect of xantham gum and CMC on the structure and texture of corn flour pellets expanded by microwave heating. Cereal Chemistry 81, 100-107.

Guerra-Della Valle, D., Bello-Pérez, L.A., González-Soto, R.A., Solorza-Feria, J. y Arámbula-Villa, G. (2008). Effect of reaction time on the acetylation of plantain starch. Revista Mexicana de Ingeniería Química 7(3), 283-291.

Hoover, R. y Sosulski, F. (1985). A comparative study of the effect of acetylation on starches of Phaseolus vulgaris biotypes. Starch/Stärke 12, 397-404.

Kuakpetoon, D. y Wang, Y.J. (2006). Structural characteristics and physicochemical properties of oxidized corn starches varying in amylose content. Carbohydrate Research 341(11), 1896-1915.

Liu H., Ramsden L. y Corke H. (1997). Physical properties and enzymatic digestibility of acetylated ae, wx, and normal corn starch. Carbohydrate Polymers 34, 283-289.

Mali, S., Ferrero, C., Redigonda, V., Belia, A.P., Grossman, M.V.E. y Zaritzky, N.E. (2003). Influence of pH and hydrocolloids addition on yam (Dioscorea alata) starch pastes stability. Lebensmittel–Wissenschaft und-Technologie 36, 475-481.

Mano, J.F., Koniarova, D. y Reis, R.L. (2003). Thermal properties of thermoplastic starch/synthetic polymer blends with potential biomedical applicability. Journal of Materials Science. Materials in Medicine 14(2), 127-135.

Mark, A.M. y Mehltretter, C.L. (1972). Facile preparation of starch triacetates. Starch/Stärke 24, 73-76.

Morton R. W. y Solarek D. (1984). Starch derivatives: Production and uses. In: Starch Chemistry and Technology, (R. L. Wistler, J. N. BeMiller, y E. F. Paschall, eds.), Pp. 311-366. Academic Press, New York.

Paredes-López, O., Bello-Pérez, L.A. y López, M.G. (1994). Amylopectin: structural gelatinization and retrogradation studies. Food Chemistry 50, 411-418.

Paredes-López, O., Schevenin, M.L., Hernández-López, D. y Cárabez, A. (1989). Amaranth starch isolation and partial characterization. Starch/Stärke 41, 205-209.

Pushpamalar, V., Langford, S.J., Ahmad, M. y Lim, Y.Y. (2006). Optimization of reaction conditions for preparing carboxymethyl cellulose from sago waste. Carbohydrate Polymers 64, 312-318.

Sánchez-Rivera, M.M. y Bello-Pérez, L.A. 2008. Effect of temperature in the oxidation reaction of banana starch (Musa paradisiacal L.). Activation energy determination. Revista Mexicana de Ingeniería Química 7(3), 275-281.

Singh, J., Kaur, L. y Singh, N. (2004a). Effect of acetylation on some properties of corn and potato starches. Starch/Stärke 56, 586-601.

Singh, N., Chawla, D. y Singh, J. (2004b). Influence of acetic anhydride on physicochemical, morphological and thermal properties of corn and potato starch. Food Chemistry 86, 601-608.

Singh, N.S. y Singh, N. (2005). Characteristics of acetylated starches prepared using starches separated from different rice cultivars. Journal of Food Engineering 70, 117-127.

Tester, R.F. (1997). Influence of growth conditions on barley starch properties. International Journal of Biological Macromolecules 21, 37- 45.

Tester, R.F. y Morrison, W.R. (1990). Swelling and gelatinization of cereal starches, I. Effect of amylopectin, amylose and lipids. Cereal Chemistry 67, 551-557.

Thebaudin, Y.J., Lefebvre, A.C. y Doublier, J.L. (1998). Rheology of starch pastes from starches of different origins: applications to starch-based sauces. Lebensmittel–Wissenschaft und-Technologie 31, 354-360.

Walpole, E., Myers, H. y Myers, L. (1999). Probabilidad y Estadística para Ingenieros. Editorial Prentice Hall Hispanoamericana, México.

Wootton, M. y Bamunuarachchi, A. (1997). Application of DSC to starch gelatinization. Starch/Stärke 31, 201-204.

Wurzburg, O.B. (1986). Modified Starches: Properties and Uses. CRC Press, Inc. Pp. 1- 227.Boca Raton, Florida.

Xu, Y. y Hanna, M.A. 2005. Preparation and properties of biodegradable foams from starch acetate and poly (tetramethylene adipate-coterephthalate). Carbohydrate Polymers 59, 521–529.

Xu, Y., Miladinov, V. y Hanna, M.A. (2004). Synthesis and characterization of starch acetates with high substitution. Cereal Chemistry 81(6), 735-740.

Zamudio-Flores, P.B., Bello-Pérez, L.A., Vargas-Torres, A., Hernández-Uribe, J.P. y Romero-Bastida, C.A. (2007). Partial characterization of films prepared with oxidized banana starch. Agrociencia 41, 837-844.
How to Cite
Rivas-González, M., Zamudio-Flores, P. B., & Bello-Pérez, L. A. (2020). EFFECT OF THE ACETYLATION DEGREE ON THE MORPHOLOGICAL AND PHYSICOCHEMICAL CHARACTERISTICS OF BANANA STARCH. Revista Mexicana De Ingeniería Química, 8(3), 291-297. Retrieved from http://www.rmiq.org/ojs311/index.php/rmiq/article/view/1775
Food Engineering