Physicochemical Properties Of Starch From Sago (<i>Metroxylon Sagu</i>) Palm Grown In Mineral Soil At Different Growth Stages

Uthumporn, U.; Wahidah, Nur; Karim, A.A.

doi:10.1088/1757-899x/62/1/012026

Cited by 33 publications

(34 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In addition, Uthumporn et al (2014) showed that the XRD patterns of sago starch at different growth stages from Malaysia were C type. However, the XRD analysis of sago starch was not sufficient to provide an understanding of the flexibility of sago starch structure during wet and dry processes.…”

Section: Crystalline Structure Of Sago Starchmentioning

confidence: 99%

The Structure and Characteristics of Sago Starch

Okazaki

2018

Sago Palm

View full text Add to dashboard Cite

The crystalline structure of sago starch related to the gelatinization characteristics is reported in this chapter, although the sago starch synthesis at the molecular biological level is still under discussion. Sago starch granules are oval with a temple bell-like shape, a mean diameter of 37.59 μm, and exhibit a Maltese cross, indicating the presence of some common internal ordering. Sago starch from its X-ray diffraction pattern shows a peak at around 5.6, 17, 18, and 23° (2θ for Cu Kα), which corresponds to 1.58, 0.521, 0.492, and 0.386 nm, respectively. Sago starch is classified as a C type (a mixture of A type and B type as an accessary), containing slightly higher content of B type in the basal portion of sago palm trunk. Low viscosity of sago starch amylopectin is explained by the presence of smaller molecule with a slightly higher number of long chains than the high-viscosity amylopectin. The gelatinization temperature and enthalpy of sago starch determined by a differential scanning calorimeter (DSC) are 69.4-70.1 °C and 15.1-16.6 J g −1 , depending on the moisture content, degree of a crystallinity within the granule, granule size, and the amylose to amylopectin ratio. The observation of granular birefringence (Maltese cross) under polarized light is one of the useful tools to determine the gelatinization behavior of sago starch.

show abstract

Section: Crystalline Structure Of Sago Starchmentioning

confidence: 99%

The Structure and Characteristics of Sago Starch

Okazaki

2018

Sago Palm

View full text Add to dashboard Cite

show abstract

“…A‐type and B‐type spectra are attributed to cereals and tuber starches, respectively. So, it can be concluded that sago starch has a crystalline structure between cereals and tuber starches (Uthumporn, Wahidah, & Karim, ). OSA‐modified starch had the same XRD pattern (Figure B.b) as that of native starch.…”

Section: Resultsmentioning

confidence: 99%

Octenylsuccination of sago starch and investigation of the effect of calcium chloride and ferulic acid on physicochemical and functional properties of the modified starch film

Naseri

Shekarchizadeh

Kadivar

2019

J Food Process Preserv

View full text Add to dashboard Cite

Sago starch was esterified with octenyl succinic anhydride (OSA). Physicochemical and functional properties of obtained starch derivative were investigated. Then, film from OSA‐modified starch was prepared to investigate the effect of starch modification on the film characteristics. Calcium chloride and ferulic acid was also added to modified starch solution to improve film characteristics. Modification of starch was confirmed according to Fourier transformation infrared spectrum. OSA‐modified starch had improved functional properties of starch paste as its water adsorption, solubility in water, emulsifying activity, and clarity was increased. The result of scanning electron microscopy images and X‐ray diffraction spectra showed that modification of sago starch with OSA destroyed the granular structure of starch. Solubility in water, water adsorption, water vapor permeability (WVP), elongation at break, transparency, and air‐water contact angle of the starch film increased by starch modification. However, water adsorption and WVP of modified film containing calcium chloride and ferulic acid decreased. Practical applications Modification of starch is suggested to improve its physicochemical and functional properties. In this work, sago starch was modified with OSA. Results showed that chemical modification of sago starch with OSA improved functional properties of native starch. On the contrary, extensibility and transparency of the film prepared with OSA‐modified starch was more than the native starch film. The information will be useful for the improvement of the food product properties.

show abstract

“…In this case, the morphologies of both pure and grafted starch are compared and the differences and similarities are used as an evidence for grafting. SEM studies show that SG consists of oval granules with an average diameter from 16.4 to 30 μm (Figure ) . From the SEM micrographs of sago starch grafted Acrylic acid (SG‐g‐AA), sago starch grafted 2‐ Hydroxyl methyl methacrylate (SG‐g‐HEMA), and sago starch grafted methyl acrylate (SG‐g‐MA), it can be inferred that grafting results in an increase in size, change in shape and smoothening of surface of starch granules.…”

Section: Characterization Of Sago Starch Graft Copolymersmentioning

confidence: 99%

“…These species are mostly cultivated in tropical lowland forests and freshwater swamps in Thailand, Malaysia, Indonesia, Philippines, Fiji, and Papua New Guinea . Malaysia is the largest world exporter of SG …”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Syntheses, Characterization and Applications of Graft Copolymers of Sago Starch – A Review

Lele¹,

Kumari²,

Niju³

2018

Starch Stärke

View full text Add to dashboard Cite

Modified natural polymers with improved structural, physical, and chemical properties have been gaining increasing importance in the industry as they are abundant, cheap, renewable, and biodegradable. Graft copolymerization is one of the effective ways to improve the properties of natural polymers. Sago starch (SG) based graft copolymers are becoming increasingly important due to their remarkable adhesion, high water absorbency, and biodegradability. There are many reports on the physico‐chemical characteristics, pharmaceutical applications, and several other chemical modifications (esterification, etherification, oxidation of OH groups etc.) of SG, but only a few review articles include studies on its graft copolymers. This review article summarizes use of different chemical initiators and irradiation techniques for generation of starch macroradicals. It also includes the effect of monomer and initiator concentration, reaction time, and temperature on grafting parameters such as percentage grafting and grafting efficiency. It discusses the employment of techniques such as Infra‐red spectroscopy, Scanning Electron Microscopy, Thermogravimetric analysis, Differential Scanning Calorimetry, and X‐ray diffraction in the characterization of graft copolymers of SG. Owing to excellent mechanical and swelling properties, graft copolymers of SG find application in various fields such as chelating resins, drug delivery systems, wound dressing, coagulants, paper additives, film coatings etc.

show abstract

Physicochemical Properties Of Starch From Sago (Metroxylon Sagu) Palm Grown In Mineral Soil At Different Growth Stages

Cited by 33 publications

References 18 publications

The Structure and Characteristics of Sago Starch

The Structure and Characteristics of Sago Starch

Octenylsuccination of sago starch and investigation of the effect of calcium chloride and ferulic acid on physicochemical and functional properties of the modified starch film

Syntheses, Characterization and Applications of Graft Copolymers of Sago Starch – A Review

Contact Info

Product

Resources

About