Properties of Carboxymethylated-Cassava and Sago Starches Prepared by using Sodium Monochloroacetate
Date
2020-03-01Author
RURIANI, E.
SALIM, N.
MANGUNWIDJAJA, D.
RICHANA, N.
SUNARTI, T.C
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In the present study, carboxymethyl starch (CMC) were produced from different sources of starch and their physico-chemical properties
were evaluated. Carboxymethylation was performed using different concentrations of sodium monochloroacetate (1.1, 1.3 and 1.5 mol/mol
of anhydrous glucose units) in a three-necked round-bottom flask (250 mL) for approximately 3 h (250 rpm and 40°C) in a two-stage
reaction comprising alkalization and etherification. The introduction of carboxymethyl groups was confirmed in the results by the appearance
of a new peak in the FTIR spectrum in 1650.10-1649.76 cm-1 region. In addition, degree of substitution (DS) of produced CMS was ranged
from 0.53-0.60. An increase in the concentration of sodium monochloroacetate (1.1, 1.3 and 1.5 mol/mol of anhydrous glucose unit)
resulted in greater paste clarity, higher solubility and greater swelling than native starch. Furthermore, cassava starch (tapioca) produced
a CMS exhibited greater swelling than sago starch, however by contrast, CMS-sago was more soluble and clearer than CMS-cassava.
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- LSP-Jurnal Ilmiah Dosen [7263]