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

2nd International Conference on Agricultural Engineering for Sustainable Agricultural Production

Titi, C.S.^1 ; Fachrudin, R.^1 ; Ruriani, E.^1 ; Yuliasih, I.^1

Department of Agroindustrial Technology, Bogor Agricultural University, Bogor, Indonesia^1

关键词: Carboxymethyl group;    Cassava starch;    Degrees of substitution;    Hydroxyl groups;    Modified starches;    Oil absorption capacity;    Sodium carboxymethyl starch;    Swelling power;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/147/1/012016/pdf
DOI  :  10.1088/1755-1315/147/1/012016

来源: IOP

【 摘 要 】

Sodium carboxymethyl starch (Sodium CMS) is a modified starch prepared by two successive processes, alkalization and etherification. Alkalization will change the activated hydroxyl group of starch to more reactive alkoxide (St-O-), and then carboxymethyl group will substitute the hydroxyl group into sodium CMS. This research investigated the effect of agitation (1000 rpm of stirring and 4000 rpm of homogenization) in alkalization process to the modification of native starch into sodium CMS. Cassava and sago starches were mixed with sodium hydroxide (1.8 and 1.9 moles per mole anhydrous glucose units). The combination of NaOH and homogenizing gave the highest degrees of substitution for cassava (DS 0.73) and sago (DS 0.55) starches. The sodium CMS characteristics (paste clarity, water and oil absorption capacities, solubility, swelling power) were a function of mixing method but not on the amount of NaOH used.