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Synthesis and Characterization of low DS Succinate Derivatives of Cassava ( Manihot esculenta Crantz) Starch
Author(s) -
Jyothi Alummoottil N.,
Rajasekharan Kallikat N.,
Moorthy Subramoney N.,
Sreekumar Janardhanan
Publication year - 2005
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.200400374
Subject(s) - succinic anhydride , succinylation , starch , chemistry , solubility , succinic acid , swelling , degree of polymerization , nuclear chemistry , organic chemistry , polymer chemistry , biochemistry , chemical engineering , polymer , acetylation , polymerization , gene , engineering
Succinylation of cassava starch was carried out in aqueous medium to prepare derivatives with low degree of substitution (DS) and the physicochemical properties of the products were determined. A response surface design was used for the experiment with three levels of each of the three variables viz., concentration of succinic anhydride, reaction time and pH of the reaction medium. The reaction was followed in terms of the DS of the products and reaction efficiency (RE). The degree of substitution of the derivatives varied from 0.001 to 0.022 and reaction efficiency from 2.2 to 46.8%. The DS and RE showed an adequate fit to a second order polynomial model of the variables used. Succinylation brought about increase in the swelling volume, peak viscosity and paste clarity of the starch. However, the pasting temperature and solubility did not show any significant change. The in‐vitro α‐amylase digestibility of the succinylated derivatives decreased in comparison to that of native starch and this decrease correlated with a corresponding increase in DS.