Grafting of Amylopectin With Various Alkyl Methacrylate by Atom Transfer Radical Polymerization for Engineering Application

Abstract

Summary Amylopectin (Ap) was grafted with three different methacrylate by atom transfer radical polymerization (ATRP) to create controllable hydrophobic chain on amylopectin. The macro initiator Amylopectin‐Ethyl α‐bromoisobutyrate (Ap‐EBiB) was prepared by esterification of hydroxyl groups on amylopectin with Ethyl α‐Bromoisobutyrate (EBiB). In this research, amylopectin was grafted with methyl methacrylate (MMA), butyl methacrylate (BMA) and hexyl methacrylate (HMA) and the grafting conditions were optimized. Influence of grafting conditions on % monomer conversion, and % grafting efficiency were studied. Grafted samples were analyzed for their thermal behavior using thermo gravimetric analysis (TGA) and differential scanning calorimeter (DSC) and grafting was confirmed using nuclear magnetic resonance (NMR), Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM). It was found that increasing length of alkyl chains increased grafting efficiency but improved the thermal behavior with better properties. The result of this study indicated that the Amylopectin‐g‐PHMA have % grafting higher than others.

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“…Selulosa tidak dapat dicerna oleh manusia, hanya dapat dicerna oleh hewan yang memiliki enzim selulase. Selulosa memiliki struktur kimia seperti pada starch, sehingga modifikasi s e l u l o s a d a p a t d i l a k u k a n u n t u k menggantikan peran starch sebagai bahan pengisi (Handayani et al, 2017;Chalid et al, 2014;Chalid et al, 2015). Perpaduan karet alam dengan bahan pengisi selulosa diharapkan dapat menjadi komposit dengan kekuatan yang lebih baik.…”

Influence of Enzymes Combination (α-Amylase and and β-Amylase) for Maltodextrin Production from Cassava Solid Waste (Onggok)

“…Starch is a group of carbohydrates and is a repeating unit of glucose compound polymer combined with two main components, those are amylose and amylopectin. Amylose is very hydrophilic because it contains many hydroxyl groups [5]. The collection of amylose in water makes it difficult to form a gel, Even though it has a high concentration.…”