Beruflich Dokumente
Kultur Dokumente
is presented
by:
Mochamad Asrof
Abstract
Acetylation of high-amylose (70%) maize starch to high degree
crystalline
structures,
chemical
structures,
thermal
Introduction
In recent years, interest in fnding environmentally friendly alternatives
to change synthetic plastic materials such as starch. Starch has been
one of the best choices because of its availability and low cost.
Of
various
performed
chemical
with
modifcations,
relative
ease
to
starch
acetylation
improve
can
signifcantly
be
the
starch
triacetate
using
NaOH
as
the
catalyst
without
Shogren (1996) used this method to prepare starch acetates with DS 1.5,
2.0, and 2.5. However, no research has been published on the influences of
reaction conditions on starch acetylation. Therefore, the first part of this
study was to investigate the influences of selected reaction conditions on
extent of starch acetylation.
Novelty:
Little research has been done on the effects of DS on
the functional properties of the high-DS starch acetates.
Materials
Maize starch with 70% amylose (American Maize
Products Co., Hammond, IN)
Acetic anhydride (Aldrich Chemical Co., Milwaukee, WI)
50% aqueous NaOH solution
Cold water
Characterization
Determination of Degree of Substitution (DS)
Determination of Reaction Efficiency (RE)
X-ray Diffraction
Fourier Transform Infrared (FTIR) Spectroscopy
Thermal Stability Analysis
Scanning Electron Microscopy (SEM)
Degree of
Substitutio
n
Reaction
Efficiency
Degree of
Substitution and
Reaction Efficiency:
Effect of catalyst
XRD
Analysis
FTIR
Analysis
Thermal
Analysis
Surface
Analysis
Conclusion
Starch acetates with a high degree of substitution (DS) were synthesized by a method in which maize
starch (containing 70% amylose) reacted with acetic anhydride using NaOH as the catalyst.
DS increased with longer reaction times and the higher ratios of acetic anhydride to starch.
Reaction efficiency (RE) increased with longer reaction time and decreased with higher AA/S ratios
peak of the carbonyl group at 1,740 cm1 appeared in FTIR spectra. The peak intensity increased as
DS increased.
Thermal stability of starch acetates increased due to the decrease in the number of the hydroxyl
granules.
THANKS
FOR
ATTENTION