Abstract
Objectives: To isolate and modify starch using new and non-commonly used commercially available, cost-effective reagents and study the changes in functionality and physicochemical properties. Methods/Statistical Analysis: An outline and modification of the method: Addition of 100 mL of a 500 mL solution of 3.5 % hypochlorite (household bleach commonly known as hypo) in 2 L of water at interval of 1 min during grinding. Hypo substituted sodium metabisulphite, prevented browning and enhanced rasping and acted as bleach. Mucilage obtained by the modified method was nonsticky to starch cake. FT-IR results confirmed the direct formation of oxidized starch. Findings: Acetyl content (0.01-0.89 %) and DS (0.011-0.2) obtained by the modified method was in agreement with the approved DS by the Food and Drug Administration for food use. Proximate results showed that the isolated starch was rich in mineral content, fibre, fat and energy. Thermoplasticity of high temperature mercerized starch was revealed by SEM images. These properties will influence their use in composites and other applications where strength needs to be improved as documented. Mercerized starches as flocculants in water cleaning as ion changers or retention agents in the paper industry. The C=O absorption bands were observed at 1634, 1650, 1647 and 1646 cm-1 for mercerized starch. Bands observed at 1640, 1641, 1640, 1640 and 1642 cm-1 and 2932, 2926, 2920 and 2929 cm-1 and 1358, 1389, and 1385 cm-1 are assigned CO, C-H of methylene and -CH2 stretching vibrations in ester group due to acetylation. Results of these findings showed the application of hypo and vinegar for isolation and acetylation of starch respectively. Application/Improvements: The feasibility of the modified method for starch isolation and modification using readily available, cost effective and eco-friendly chemicals for obtainment of food and pharmaceutical grade starch. Keywords: Characterization, Modification, Potato, Starch, FT-IR, SEM
Highlights
Starch exists as the major stored carbohydrate in all plants containing the green pigment called chlorophyll[1,2]
3.1 Determination of Certain Physicochemical Properties. It can be seen from (Table 1) that increase in mercerization reaction time led to little swelling and increase in water sorption capacity and solubility of starch granules which has been attributed to the breakdown of starch polymer chains due to hydrolysis
The trend in solubility of acetylated potato starch increased with acetylation reaction time and temperature
Summary
Starch exists as the major stored carbohydrate in all plants containing the green pigment called chlorophyll[1,2]. Most of the glucose units are linked through C1 to C4 bonds, as in cellulose, but a C6 to C1 crosslink joins chains every 24 to 30 units. These glucose links can be hydrolysed using a mineral acid or an alkali. Starch is readily available and cheap and commonly used in many facets of life for the manufacture of industrial products. The unique properties of starch which enhance its use basically include biocompatibility, biodegradability, and gelation and modification ability to suit potential usage. The two major reactive components of starch are the linear amylose and the highly branched amylopectin present as semi crystal-
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