Preparation conditions optimization and functional characteristics investigation of cationic-acetylated glutinous rice starch

Native starches exhibit some technological drawbacks in industrial food applications; however, modification can remedy the lack of functionality. This study optimized the preparation of cationic, acetylated, and cationic-acetylated glutinous rice starch using response surface methodology. Subsequently, physicochemical properties were analyzed. Static rheological analysis revealed the pseudoplastic behavior of all samples. Dynamic rheological analysis revealed that all starches showed weak elastic gel structure. Modification dramatically improved freeze-thaw stability. For swelling power, solubility, and paste transparency, cationization (cationic and dual-modified starches) showed excellent performance. The SEM image showed that cationization and dual modification changed the morphology of starch granule, while acetylation had little effect. Overall, single cationization, and dual modification have more advantages than single acetylation modification in performance improvement. This provides the theoretical basis for the preparation of modified glutinous rice starch and expands the application of glutinous rice starch in the food industry, such as stabilizers and food packaging.