Microwave-Assisted Synthesis and Characterization of Succinate Derivatives of Cassava (Manihot esculenta Crantz) Starch.

Alummoottil N. Jyothi; Kallikat N. Rajasekharan; Subramoney N. Moorthy; Janardhanan Sreekumar

The use of microwave heating to prepare very rapidly cassava starch succinates with high viscosity is described. A response surface design was used for the experiment and different factors affecting the succinylation of cassava starch, including concentration of succinic anhydride, reaction time, temperature and moisture content of the medium were investigated. The degrees of substitution of the modified starches increased with an increase in reaction time and were in the range 0.007 – 0.051. The products exhibited higher viscosity, lower pasting temperature, enhanced water binding capacity and reduced swelling and paste clarity than unmodified cassava starch. The results of this study indicated that succinylation of starch can be achieved in shorter reaction times, which offers a benefit to laboratories and industries involved in developing newer and more versatile uses for cassava starch.

Starch / Staerke, 2005, Vol 57, Issue 11, p556

0038-9056

Academic Journal

10.1002/star.200500429