Preparation of Starch Phosphate Microparticle Derived from Cassava Starch

Abstract

Starch is a vital ingredient that is frequently utilized in the culinary and pharmaceutical industries. However, native starch has drawbacks, namely low solubility and intolerance with extreme pH and temperature treatments. Therefore, the starch needs to be modified. Starch phosphate is one of chemical modification technique for starch that used a cross-linking agent such as sodium trimethaphosphate (STMP), sodium tripolyphosphate (STPP) or phosphate chloride (PCl3). This research aims to prepare the microparticles of modified starch from water in oil microemulsion to be applied as a drug delivery matrix. Starch phosphate was modified with a cross-linking method using sodium trimetaphosphate (STMP). The starch used was Cassava starch. Water in oil microemulsion was made with various surfactant compositions as emulsifiers according to Hydrophilic-Lipophilic Balance (HLB) variations values (4.5; 5.0; 5.5; 6.0) and sonication time 30 minutes. The solubility, swelling, and other physicochemical properties of phosphate starch were investigated. Additionally, the functional group analysis used Fourier Transform Infrared Spectroscopy (FTIR) and size particle analysis was performed using Particle Size Analysis (PSA). The result of the FTIR analysis confirmed that the presence of a phosphate groups in the modified starch has been found. The addition of cosurfactants and sonication treatment affected the characteristics of starch microparticles, the higher the HLB value and the addition of cosurfactants reduced the size of starch microparticles.