Process‐product studies on starch acetylation reactions in pressurised carbon dioxide

Muljana, Henky; Picchioni, Francesco; Heeres, Hero J.; Janssen, Ljj Jos

doi:10.1002/star.201000021

Cited by 21 publications

(21 citation statements)

References 31 publications

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“…The acetylation reactions are typically carried out in water, though organic solvents also have been shown to be effective . Ac starch is a starch ester that has been extensively studied over the last two decades . Introduction of acetyl groups reduces the bond strength between starch molecules causing an increase in the swelling power and solubility of the modified starch.…”

Section: Chemical Modificationmentioning

confidence: 99%

Recent trend in the physical and chemical modification of starches from different botanical sources: A review

2013

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Starch is, after cellulose, the most abundant organic compound in nature. Modification of starch is carried out to enhance the positive attributes and to eliminate the shortcomings of the native starches. Various methods have been developed to produce a range of modified starches with a variety of characteristics and applications. Physically modified starches are simple and inexpensive because they can be produced without chemicals or even biological agents. In contrast, chemical modification is possible due to ubiquitous hydroxyl groups in starches that have been exploited for over a century, principally in the preparation of starch esters and ethers, but also in more subtle alterations, e.g., in order to tune the structure of starches for specific applications. All these techniques tend to alter the highly flexible starch polymer with changed physicochemical properties and modified structural attributes of high technological value for the food and non-food industries. Modification of starch is an ever evolving industry with numerous possibilities to generate novel starches which includes new functional and value added properties as demanded by the industry. This review aims to summarize the latest developments and recent knowledge regarding physically and chemically modified starches. This paper covers physical modification methods (pre-gelatinization, hydrothermal, and non-thermal processes), some chemical modifications and a combination of both.

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Section: Chemical Modificationmentioning

confidence: 99%

Recent trend in the physical and chemical modification of starches from different botanical sources: A review

2013

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“…27% at 420°C, which is more than cassava starch with a residue of only 13 % at 420°C. This is an indication of an overall higher thermal stability for starch vernolate [33,34]. The thermogram also shows difference in degradation products between the starch and starch vernolate, which could be another signal for the modification of starch i.e., esterification.…”

Section: Differential Scanning Calorimetric (Dsc) Analysismentioning

confidence: 83%

Synthesis and Characterization of Starch Vernolates in Organic Solvents

Desalegn¹,

Segne²,

Chebude³

2016

AJAC

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Abstract:In this study the synthesis of epoxy fatty acid esters of starch (starch vernolates) by the reaction of cassava starch with vernonia oil methyl ester (epoxy ester) using basic catalyst K 2 CO 3 and organic solvent, DMSO as a reaction medium is presented. Under current reaction conditions, a high degree of substitution of 1.24 was achieved, at a reaction temperature of 110°C and 12 hours of reaction time. The new starch vernolates were characterized by Scanning electron microscopy (SEM) and X-ray diffraction (XRD) indicated that the new product is an amorphous material with a continuous and shapeless morphology. The melting point measured by differential scanning calorimetry (DSC) was 118°C. The new synthetic method makes the synthesis of starch vernolates less time consuming and more inexpensive. The differences in melting point and degree of substitution with previously synthesized starch vernolates using enzymatic and chemical catalysis suggest a difference in reaction selectivity via this new reaction path.

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“…The K 2 CO 3 content of 0.27 mmol resulted in degree of substitution that significantly differed from what obtained by the beginning of the content of K 2 CO 3 ( p < 0.05). This reaction was achieved through base‐catalyzed transesterification reaction in which the deprotonation of hydroxyl group of starch was activated by base catalyst; then the resultant intermediate starch alkoxide was later reacted with ester to produce starch acetate 5, 24, 26, 29–31.…”

Section: Resultsmentioning

confidence: 99%

“…Acetylation of starch with vinyl esters is an alternative approach that does not produce acid as by‐product 8, also it is cheaper than acetic anhydride and the acetaldehyde as a by‐product can be easily removed from the reaction medium due to its low boiling point (bp = 21°C) 22. Preparation of starch acetates with K 2 CO 3 as activator and different esterefying agent in different conditions were studied 8, 23, 24. It was reported that when comparing the catalytic activity of K 2 CO 3 with other catalyst, the degree of substitution directly dependent upon the basicity of the catalyst 24–26.…”

Section: Introductionmentioning

confidence: 99%

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Microwave assisted acetylation of mung bean starch and the catalytic activity of potassium carbonate in free‐solvent reaction

Bushra

Pan

2012

Starch Stärke

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Mung bean starch acetate has been successfully produced with transesterification reaction of the starch under microwave assistance using vinyl acetate (VAC) as esterifying agent and potassium carbonate (K2CO3) as a catalyst. Various concentration of potassium carbonate (0–0.117 mmoleq/AGU) was resulted in starch acetate with increased mood of the degree of substitution (DS = 0.003–0.27) in a short time. An increase in the degree of substitution, resulting in increase of the peak intensity of ester carbonyl group (CO) at 1742 cm−1, which was further proved by FTIR. Obvious change in the starch granules morphology, increasing in the hyrophilicity and decreasing in the temperature and enthalpy of gelatinization were noticed accordingly to the degree of the starch modification. The X‐ray pattern of native starch was A type, with similar pattern in modified derivatives.

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Process‐product studies on starch acetylation reactions in pressurised carbon dioxide

Cited by 21 publications

References 31 publications

Recent trend in the physical and chemical modification of starches from different botanical sources: A review

Recent trend in the physical and chemical modification of starches from different botanical sources: A review

Synthesis and Characterization of Starch Vernolates in Organic Solvents

Microwave assisted acetylation of mung bean starch and the catalytic activity of potassium carbonate in free‐solvent reaction

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