Effect of Agitation in Alkalization Process on the Characteristics of Sodium Carboxymethyl Sago and Cassava Starches

In the present study, carboxymethyl starch (CMC) were produced from different sources of starch and their physico-chemical properties were evaluated. Carboxymethylation was performed using different concentrations of sodium monochloroacetate (1.1, 1.3 and 1.5 mol/mol of anhydrous glucose units) in a three-necked round-bottom flask (250 mL) for approximately 3 h (250 rpm and 40°C) in a two-stage reaction comprising alkalization and etherification. The introduction of carboxymethyl groups was confirmed in the results by the appearance of a new peak in the FTIR spectrum in 1650.10-1649.76 cm-1 region. In addition, degree of substitution (DS) of produced CMS was ranged from 0.53-0.60. An increase in the concentration of sodium monochloroacetate (1.1, 1.3 and 1.5 mol/mol of anhydrous glucose unit) resulted in greater paste clarity, higher solubility and greater swelling than native starch. Furthermore, cassava starch (tapioca) produced a CMS exhibited greater swelling than sago starch, however by contrast, CMS-sago was more soluble and clearer than CMS-cassava.

show abstract

Properties of Carboxymethylated-Cassava and Sago Starches Prepared by using Sodium Monochloroacetate

Ruriani

Salim

Mangunwidjaja

et al. 2020

Asian J. Chem.

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Effect of Agitation in Alkalization Process on the Characteristics of Sodium Carboxymethyl Sago and Cassava Starches

Cited by 1 publication

References 18 publications

Properties of Carboxymethylated-Cassava and Sago Starches Prepared by using Sodium Monochloroacetate

Properties of Carboxymethylated-Cassava and Sago Starches Prepared by using Sodium Monochloroacetate

Contact Info

Product

Resources

About