We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
The influence degree of substitution on the physicochemical properties of acetylated arenga starches.
- Authors
Rahim, Abdul; Kadir, Syahraeni; Jusman
- Abstract
Chemical modification is usually carried out to overcome the unstable properties of native arenga starch and improve its physicochemical properties during processing. In this study, acetylation of arenga starch was carried out. Native arenga starch was acetylated with acetic anhydride at 5, 10, 15 and 20% (starch basis, sb) in aqueous slurry at pH 7, 8, 9 and 10. Acetyl percentage (Ac%), degree of substitution (DS), fourier transform infrared spectroscopy (FTIR) spectra, crystallinity, water and oil holding capacity (WHC and OHC), swelling power and solubility of the native and modified arenga starches were investigated. The results indicated that Ac% and DS of acetylated arenga starches prepared with combination of acetic anhydride 15% (sb) and pH 8 was 6.221% and 0.249, which was the highest value among those prepared at any others. The FTIR spectra of modified starches resulted in the acetyl group incorporation with the starch as shown by absorption of the ester carbonyl group at band 1720 cm-1. The X-ray diffraction revealed that increasing of DS was related to decreasing of crystallinity. The WHC, OHC, swelling power and solubility of acetylated arenga starches increased with increasing of DS indicate increasing in both hydrophilicity and hydrophobicity of the starches.
- Subjects
ACETYLATION; FOURIER transform infrared spectroscopy; STARCH; ANHYDRIDES; CRYSTALLINITY
- Publication
International Food Research Journal, 2017, Vol 24, Issue 1, p102
- ISSN
1985-4668
- Publication type
Article