Abstract
AbstractThis study aims to analyze the chemical characteristics of sago starch cross‐linked with sodium trimetaphosphate (STMP) and sodium chloride as a catalyst. The modified sago is applied as a functional material, such as for a drug delivery matrix. The study investigates the effects of cross‐linker agents and catalysts (starch/STMP/catalyst) on swelling factor, solubility, and freeze‐thaw stability. The functional and chemical properties of commercial and modified sago starch are comparatively studied. Modified sago starch samples are produced by adding various amounts of sodium trimetaphosphate (0.5, 1.0, and 2.0 g) and the catalyst of sodium chloride (2.0 and 4.0 g) into the reactor in a water bath hotplate at 70 °C and 300 rpm for an hour. The spectra of Fourier transform infrared (FTIR) demonstrate new bands related to phosphorylation. The intensity of the vibration peak of –P = O bending at 1150–1414 cm–1 and P–O–C stretching at 995–1050 cm–1 appears in the spectra of the samples. The spectra from FTIR spectroscopy confirm that the commercial sago starch is successfully modified.
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