Succinylation of potato (Ipomoea batatas) starch: effect of varying ethanol concentration on pasting, structural, morphological, and functional properties

Abstract

The shortcomings arising from usage of native starches in various industrial processes have demanded the need for modification in order to enhance its functionality. This study investigated the impact of ethanol concentration on pasting, structural, morphological, and functional properties of succinylated potato starch. Some granules of the potato starch sample also appeared to be multilobed and fractured. The Fourier transform -1 infrared spectroscopy (FT-IR) study revealed the presence of carbonyl group (1747 cm^-1 ) in the starch chains as an additional functional group after succinylation. The statistical analysis of the study data revealed a significant (p < 0.05) decrease in protein, fat, fibre, ash, and reduction in moisture contents after modification. Analysis with visco-analyzer showed reduction in pasting parameters after modification. Modification of native potato starch with ethanol improved the functionality of the starch by imparting some additional physicochemical and functional properties. These improved properties upon modification, therefore, suggest some potential favorable qualities for special applications.