Open AccessAcetylation of Amaranthus viridis starch: Modeling and process parameters optimization
Author(s) -
Fasuan Temitope Omolayo,
Akanbi Charles Taiwo,
Betiku Eriola
Publication year - 2018
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.677
Subject(s) - acetic anhydride , starch , response surface methodology , acetylation , chemistry , modified starch , organic chemistry , biochemistry , chromatography , catalysis , gene
The optimum reaction conditions for the derivation of acetylated (esterified) starch using response surface methodology ( RSM ) and artificial neural network ( ANN ) were studied. All the independent variables (starch solids, acetic anhydride concentration, and reaction time) were of significant ( p < .05) importance in achieving esterified starch of Amaranthus viridis . Optimum conditions of 152.46 g of starch, 11 ml of acetic anhydride and time of 2.92 min with corresponding acetyl content and degree of substitution ( DS ) of 1.74% and 0.06, respectively, were established for ANN . The RSM gave optimum conditions of 149.57 g (starch), 10.38 ml (acetic anhydride) and 3 min (time) with corresponding acetyl content and DS of 1.61% and 0.06, respectively. The order of priority of the process variables was established as acetic anhydride (42.59%), starch solids (33.90%), and reaction time (23.51%). The results provided useful information on development of economic and efficient acetylation process for modification of A . viridis starch.