Abstract
Sago starch is usually chemically modified to overcome and improve the unstable properties of native sago starch during processing. In this study, sago starch was treated in hydrochloric acid in the presence of methanol, ethanol and 2-propanol at 450C for 1 hour. Granule size, granular structure and solubility of the modified starch were investigated. Results showed that recovery yields of the modified starch were in excess of 57% with a maximum recovery of 94%, and the average granule size of the starch ranged from 24.8 to 30.1 µm. Images under light microscope revealed some internal fissures in starch granules after acid-alcohol treatment. Acid concentration had a pronounced effect on the degree of polymerization. The degree of polymerization progressively decreased as the carbon number of the alcohol increased. This study showed that sago starch can be modified through hydrolysis and alcoholysis to give various limit dextrins with high solubility.
Highlights
Starch modification is a process where the alteration of starch structure is by affecting the hydrogen bond in a controllable manner
We investigated the effect of acid hydrolysis in alcohol on some physical properties and degree of polymerization of sago starch (Metroxylon sagu)
The present study shows that modified sago starch of any desired d.p value can be prepared by suspending hydrated starch granules in acidic alcohols for 1 hour at 450 C
Summary
Starch modification is a process where the alteration of starch structure is by affecting the hydrogen bond in a controllable manner. Starch degradation can be done by several methods such as chemical degradation, physical alteration, genetic modification or enzymatic transformation. Modified starches are of significant importance in many industrial applications. Some chemical methods were used to produce simple carbohydrates through hydrolysis, cross linking or oxidation. Acid hydrolysis has been used to modify starch for over 150 years. This process involves suspending starch in an aqueous solution of hydrochloric acid or sulfuric acid at certain temperatures. In the presence of a strong acid and heat, the glycosidic bond between monosaccharides in a polysaccharide is cleaved
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