Facile preparation of sago starch esters using full factorial design of experiment

A facile solvent‐free method to acetylate sago starch (Metroxylon sagu) is reported. Microwave (100 W) was used as the heating source and the heating time was varied from 2 to 10 min with the temperature of acetylation maintained at 100°C under continuous stirring. Using a 24 full factorial design o...

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Bibliographic Details
Published in:Die Stärke 2012-08, Vol.64 (8), p.590-597
Main Authors: Soetaredjo, Felycia Edi, Ismadji, Suryadi, Huynh, Lien Huong, Kasim, Novy S, Tran‐Thi, Ngoc Yen, Ayucitra, Aning, Ju, Yi‐Hsu
Format: Article
Language:English
Subjects:
absorption
acetic acid
Acetylation
Biological and medical sciences
Cereal and baking product industries
esters
experimental design
Food industries
Fourier transform infrared spectroscopy
Fundamental and applied biological sciences. Psychology
heat treatment
iodine
Metroxylon sagu
Microwave
mixing
sago
Sago Starch
starch
Starch and starchy product industries
temperature
water solubility
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Summary:A facile solvent‐free method to acetylate sago starch (Metroxylon sagu) is reported. Microwave (100 W) was used as the heating source and the heating time was varied from 2 to 10 min with the temperature of acetylation maintained at 100°C under continuous stirring. Using a 24 full factorial design of experiment, it was found that the degree of substitution (DS) of acetylated sago starch was strongly affected by the ratio of starch to acylating reagents, the ratio of acetic anhydride to acetic acid as the acylating reagents, the concentration of iodine as catalyst and reaction time. The physicochemical characteristics of the acetylated sago starch were assessed based on the FTIR spectra, the XRD spectra, the water absorption index (WAI), and the water solubility index (WSI). SEM was used to study the surface morphology of the acetylated sago starch at different DS.
ISSN:0038-9056
1521-379X
DOI:10.1002/star.201100169