Cultivar-Specific Differences in Acetylated Wheat Starch: A Comparative Analysis of Physicochemical Properties

Mahrous, Marwa M. A.; Khalil, Nasser S.A.M.; El-Mosallamy, El-Said H.; Mekewi, Mohamed A.

doi:10.21608/ejchem.2025.373848.11564

	Cultivar-Specific Differences in Acetylated Wheat Starch: A Comparative Analysis of Physicochemical Properties
Egyptian Journal of Chemistry
Articles in Press, Accepted Manuscript, Available Online from 15 July 2025
Document Type: Original Article
DOI: 10.21608/ejchem.2025.373848.11564
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Authors
Marwa M. A. Mahrous ¹; Nasser S.A.M. Khalil¹; El-Said H. El-Mosallamy²; Mohamed A. Mekewi²
¹Regional Center for Food and Feed, Agricultural Research Center, Giza, Egypt
²Chemistry Department, Faculty of Science, Ain Shams University, Cairo, Egypt
Abstract
This study investigates the cultivar-specific effects of acetylation on wheat starches isolated from two underutilized Egyptian cultivars: Bani suef 1 (durum) and Misr 1 (bread wheat). Acetylation yielded a high degree of substitution (DS: 2.78 for Bani suef 1; 2.30 for Misr 1), indicating suitability for non-food industrial uses requiring enhanced thermal stability. Acetylation significantly altered the starches’ properties in a cultivar-dependent manner. For Bani suef 1, amylose content decreased from 23.89% to 10.18%, swelling power from 10.25g/g to 3.45g/g, and water solubility from 19.57% to 8.49%, while water binding capacity increased from 100.33g/g to 167.8g/g. For Misr 1, amylose decreased from 23% to 8.91%, swelling power from 6.93g/g to 2.61g/g, and water solubility from 26% to 23.95%, with water binding capacity increasing from 60.75g/g to 113.03g/g. Thermogravimetric analysis showed enhanced thermal stability, with major degradation temperature shifting from ~358°C (native) to ~435°C (acetylated) in both cultivars. FTIR confirmed acetyl group incorporation, while XRD analysis revealed a 30-33% reduction in crystallinity with the retention of the A-type crystalline pattern and slight peak shifts post-acetylation, indicating structural reorganization and increased amorphous content. These findings demonstrate how cultivar origin influences acetylation efficiency and functional properties, supporting their potential use in biodegradable packaging, pharmaceutical carriers, and industrial adhesives.
Keywords
Acetylation; Wheat starch; Biodegradable applications; Egyptian cultivars; physicochemical properties


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