Abstract
AbstractThis study was carried out to understand and establish the changes in physicochemical parameters of sago starch after acetylation. Highly substituted starch acetate was prepared by reaction with native sago starch and acetic anhydride in organic solvent. Their formation was confirmed by the titrimetric analysis and FT‐IR. The presence of absorption band in FT‐IR at 1748 cm−1 confirmed the carbonyl group attachment. The thermal behavior of native and acetyl substituted sago starch was investigated using thermo gravimetric analysis (TGA) and DSC. The results reveal that highly substituted starch acetate was more thermally stable as compared to native form. The XRD patterns showed loss of crystalline nature and its transformation into amorphous form. The SEM study suggested that the smooth surfaces of starch granules were changed into fibrous form after acetylation.
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