Acid modification of sago starch in alcohol

Loh, Siew Ling (2007) Acid modification of sago starch in alcohol. [Project Paper] (Submitted)

Text lp FSPM 2007 29.pdf Download (7MB)

Abstract

Sago starch is usually chemically modified to overcome and improve the unstable properties of native sago starch during processing. In this study, sago starch was treated in hydrochloric acid in the present of methanol, ethanol and propanol at 45°C for 1 hour. The granule size, granular structure and solubility of the modified starch were investigated. Results showed that recovery yields of the modified starch were higher than 57% and the average granule size of the starch ranged from 24.8 to 30.1 µm. Images under light microscope revealed that starch granules suffered some internal fissures after acid-alcohol treatment. The degree of polymerization progressively decreased as the carbon number of the alcohol increased. Results also showed that acid concentration had a pronounced effect on the degree of polymerization. Hence, sago starch can be modified through hydrolysis and alcoholysis to give various limit dextrins with high solubility.

Item Type:	Project Paper
Faculty:	Faculty of Agriculture and Food Sciences
Depositing User:	Mr. Azman Mohamad
Date Deposited:	17 Dec 2024 02:47
Last Modified:	17 Dec 2024 02:47
URI:	http://psaspb.upm.edu.my/id/eprint/2280

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