Synthesis of Dual Modification Breadfruit Starch (Artocarpuscommunis) with Hydroxypropylation and Cross-Link

Abstract

The use of starch is currently very widespread in the food and non-food industries, but this is not supported by the natural starches which have weaknesses in their application so that modification of natural starch is needed. Dual modification of starch by hydroxypropylation and crosslingking is expected to be a solution to overcome the weaknesses of the nature starches, especially in foof sectore. Dual modification starch is synthesized by reacting breadfruit stach with the addition of 12% propylene oxide and STMP : STPP (1:4; 2:5; and 3:6). From the results of tests that have been carried out on IR spectroscopy testing are marked POC vibrations appear in the region of the wave number 1050-995 cm−1and vibration P=O or P-O bonding in the area of 1149-1157 cm−1. The degree of substitutions obtained ranged 0.18 – 0.30. Dual modification starch has a gelatinization temperature (81.16 – 82.32°C), peak viscosity (4750 – 8000cP), setback viscosity (1090 – 2583cP), and breakdown viscosity (620 – 1090cP). The result dual modification of breadfruit starch has stable properties when heating and stirring.