Triesters of Corn Starch, Amylose, and Amylopectin

Wolff, I. A.; Olds, David W.; Hilbert, Guido E.

doi:10.1021/ie50496a038

Cited by 70 publications

(29 citation statements)

References 4 publications

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“…The water affinity of starch materials can be reduced chemically by substituting the starch hydroxyl groups by a hydrophobic group (SAGAR and MERRIL, 1995;THIEBAUD et al, 1997;PAVLATH and ROBERTSON, 1999;DEMIRGOZ et al, 2000;KIATKAMJORNWONG et al, 2001). Starch acetate with a high degree of substitution (DS) is one of the most important starch esters for use in engineering materials (MULLEN and PACSU, 1942;WHISTLER and HILBERT, 1944;WOLFF et al, 1951). Xu and Hanna (2005) and Larotonda et al (2005) reported that starch hydrophobicity increased with the degree of substitution (DS), increasing its suitability as packaging material.…”

Section: Introductionmentioning

confidence: 99%

Water Absorption and Mechanical Properties of Starch Foam Trays Impregnated With Starch Acetate

SCHIMIDT¹,

LAURINDO²

2009

BJFT

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SummaryStarch foam trays were developed as an alternative to the single-use expanded polystyrene (EPS) trays used for food products. The foam trays were prepared by heating a mixture composed of cassava starch, cellulose fibres and calcium carbonate inside a metallic mould. Starch-based foam trays are brittle and sensitive to moisture and thus further treatments are necessary to improve their mechanical properties and water resistance. To minimize water absorption, the foam trays were impregnated with starch acetate dissolved in chloroform at concentrations of 1:3 (g.mL -1 ), 1:5 (g.mL -1 ) and 1:10 (g.mL -1 ). The impregnation was carried out at atmospheric pressure and also by applying a vacuum pulse. The use of vacuum pulses decreased the water absorption of the impregnated foam trays by about 66%. On the other hand, there was no significant improvement in the mechanical properties of the impregnated trays. This work demonstrates that impregnation of porous samples with starch acetate is an alternative to decrease their water absorption.

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Section: Introductionmentioning

confidence: 99%

Water Absorption and Mechanical Properties of Starch Foam Trays Impregnated With Starch Acetate

SCHIMIDT¹,

LAURINDO²

2009

BJFT

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“…Starch acetate with DS 0.01-0.2 is approved by the FDA for food use to improve binding, thickening, stability, and texturizing (de Graaf et al 1998). On the other hand, high-DS starch acetates have been prepared since the middle of the last century with the aim of obtaining a replacement for cellulose acetate (Mullen II and Pacsu 1942b;Whistler and Hilbert 1944;Wolff et al 1951). Pyridine was a good catalyst in the preparation of the high-DS starch acetate because it not only led to complete esterification, but also did not cause starch degradation during the reaction.…”

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confidence: 99%

“…Therefore, the first part of this study was to investigate the influences of selected reaction conditions on extent of starch acetylation. After esterification, the properties of starch esters are changed (Mullen II and Pacsu 1942b;Whistler and Hilbert 1944;Wolff et al 1951), and these changes largely depend on DS and the carbon chain length of the replaced groups (Sagar and Merrill 1995;Shogren 1996;Aburto et al 1999). Hydrophobicity of starch increases with increasing carbon chain length and DS, which further increase the miscibility of starch with other hydrophobic polymers (Thiebaud et al 1997;Zhang et al 1997).…”

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confidence: 99%

Synthesis and Characterization of Starch Acetates with High Substitution

Miladinov²,

2004

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Cereal Chem. 81(6):735-740Acetylation of high-amylose (70%) maize starch to high degree of substitution (DS) was studied by reacting starch with acetic anhydride using 50% aqueous NaOH as the catalyst. DS increased with increasing reaction times and increasing ratios of acetic anhydride to starch. Reaction efficiency (RE) increased with longer reaction times and decreased with increases in the ratios of acetic anhydride to starch for extended reaction times. Increasing the amount of NaOH increased both DS and RE. A series of starch acetates with DS values of 0.57-2.23 were prepared and their crystalline structures, chemical structures, thermal stability, and morphological properties were investigated. After acetylation, and as DS increased from 0.57 to 2.23, the crystalline structures of starch steadily disappeared. The carbonyl group's peak at 1,740 cm -1 appeared in the FTIR spectra. The intensity of this peak increased with a decrease in the peak intensity of the hydroxyl groups at 3,000-3,600 cm -1 , indicating that the hydroxyl groups on starch were replaced by the acetyl groups. Thermal stability of starch acetates increased. The smooth surface of the starch granules became rough with acetylation. Further acetylation led to the loss of the starch granules and the formation of beehive-and fibrouslike structures.

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“…Their usage is based on properties with respect to film forming, binding, adhesivity, thickening, stabilizing and texturing. Highly acetylated starches with a degree of substitution (DS) of 2 to 3 were of research interest from 1950 to 1980 for their solubility in acetone and chloroform and for their thermoplasticity [4,5].…”

Section: Introductionmentioning

confidence: 99%

Mass Transfer and Chemical Reaction Approach of the Kinetics of the Acetylation of Gadung Flour using Glacial Acetic Acid

Kumoro

Amalia

2014

Bull. Chem. React. Eng. Catal.

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Acetylation is one of the common methods of modifying starch properties by introducing acetil (CH3CO) groups to starch molecules at low temperatures. While most acetylation is conducted using starch as anhidroglucose source and acetic anhydride or vinyl acetate as nucleophilic agents, this work employ reactants, namely flour and glacial acetic acid. The purpose of this work are to study the effect of pH reaction and GAA/GF mass ratio on the rate of acetylation reaction and to determine its rate constants. The acetylation of gadung flour with glacial acetic acid in the presence of sodium hydroxide as a homogenous catalyst was studied at ambient temperature with pH ranging from 8-10 and different mass ratio of acetic acid : gadung flour (1:3; 1:4; and 1:5). It was found that increasing pH, lead to increase the degree of substitution, while increasing GAA/GF mass ratio caused such decreases in the degree of substitution, due to the hydrolysis of the acetylated starch. The desired starch acetylation reaction is accompanied by undesirable hydrolysis reaction of the acetylated starch after 40-50 minutes reaction time. Investigation of kinetics of the reaction observed that the value of mass transfer rate constant (Kcs) is smaller than the surface reaction rate constant (k). Thus, it can be concluded that rate controlling step is mass transfer.

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Triesters of Corn Starch, Amylose, and Amylopectin

Cited by 70 publications

References 4 publications

Water Absorption and Mechanical Properties of Starch Foam Trays Impregnated With Starch Acetate

Water Absorption and Mechanical Properties of Starch Foam Trays Impregnated With Starch Acetate

Synthesis and Characterization of Starch Acetates with High Substitution

Mass Transfer and Chemical Reaction Approach of the Kinetics of the Acetylation of Gadung Flour using Glacial Acetic Acid

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