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Facile preparation of sago starch esters using full factorial design of experiment
Author(s) -
Soetaredjo Felycia Edi,
Ismadji Suryadi,
Huynh Lien Huong,
Kasim Novy S.,
TranThi Ngoc Yen,
Ayucitra Aning,
Ju YiHsu
Publication year - 2012
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.201100169
Subject(s) - starch , acetic anhydride , factorial experiment , reagent , solvent , absorption of water , fourier transform infrared spectroscopy , solubility , acetylation , nuclear chemistry , acetic acid , chemistry , materials science , organic chemistry , chemical engineering , catalysis , biochemistry , composite material , mathematics , statistics , engineering , gene
A facile solvent‐free method to acetylate sago starch ( Metroxylon sagu ) is reported. Microwave (100 W) was used as the heating source and the heating time was varied from 2 to 10 min with the temperature of acetylation maintained at 100°C under continuous stirring. Using a 2 4 full factorial design of experiment, it was found that the degree of substitution (DS) of acetylated sago starch was strongly affected by the ratio of starch to acylating reagents, the ratio of acetic anhydride to acetic acid as the acylating reagents, the concentration of iodine as catalyst and reaction time. The physicochemical characteristics of the acetylated sago starch were assessed based on the FTIR spectra, the XRD spectra, the water absorption index (WAI), and the water solubility index (WSI). SEM was used to study the surface morphology of the acetylated sago starch at different DS.