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Synthesis and properties study of carboxymethyl cassava starch

✍ Scribed by Houyuan Qiu; Limin He

Publisher: John Wiley and Sons
Year: 1999
Tongue: English
Weight: 183 KB
Volume: 10
Category: Article
ISSN: 1042-7147
DOI: 10.1002/(sici)1099-1581(199907)10:7<468::aid-pat898>3.0.co;2-w

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✦ Synopsis

Carboxymethyl cassava starch was synthesized by an ethanol medium method. Using the SAS/STAT 1 package, the following optimum technological conditions were found: 1:2 (w/w) of monochloroacetic acid to cassava starch, 45 °C reaction temperature, 5 hr reaction time, and 1:3 (w/v) of solid phase to liquid phase. The product was examined using an infrared spectrometer and scanning electron microscopy. The product has a lower gelatinization temperature, higher clarity, and stronger freezing±thawing stability than native cassava starch. It also has a good water-holding capacity.

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