Physicochemical Studies of Taro Starch Chemically Modified by Acetylation, Phosphorylation, and Succinylation

Modified starches are some of the mostly used ingredients in the food industry as flavor encapsulants or carrier materials. Therefore, the aim of this research is to determine the physicochemical characteristics of taro modified starches. Taro starch is used to obtain modified starches such as: succinylated, phosphorylated, and acetylated. Measurement of the native starch composition: 15.3% amylose, 92.3% total starch, 3.0% protein, and 5.0% moisture. The morphology of taro starch granules and the changes undergone by the different chemical modifications is determined by scanning electron microscopy (SEM). The degree of substitution (DS) of the modified starches is found, and such results are complemented with those obtained Fourier transform infrared (FTIR) spectroscopy to demonstrate that the three different modifications take place, replacing hydroxyl groups with ester groups. It is also possible to determine whether the starches undergo a high or low degree of substitution. Pasting profiles are made using RVA and differential scanning calorimetry (DSC) is used to study the thermal changes due to the modification process. It is possible to determine that the chemical modifications made to taro starch produce important changes in the physicochemical properties mainly in the starch structure.