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0.05). Syneresis of acetylated starch pastes redced compared to native one; but cross-linking process increased this value compared with native starch. 8% acetylated pea starch with 36.0±1.5 percent significantly had minimum syneresis than other starch samples during storage. In addition, modification of structure of chemically modified pea starch was confirmed by FT-IR. Thermal properties of starches showed that the gelatinization enthalpy of acetylated and cross-linked starch decreased and increased, respectively. Due to the changes of various characteristics of pea starch after chemical modification, the starch samples are expected to have a different functionality compared with native starch.]]>
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