CHEMICAL FACTORS AFFECTING ACETYLATION OF CASSAVA STARCH

Authors
AIYELEYE FB AKINGBALA JO OGUNTIMEIN GB
Citation
Fb. Aiyeleye et al., CHEMICAL FACTORS AFFECTING ACETYLATION OF CASSAVA STARCH, Starke, 45(12), 1993, pp. 443-445
Citations number
11
Categorie Soggetti
Food Science & Tenology
Journal title
Starke → ACNP
ISSN journal
00389056
Volume
45
Issue
12
Year of publication
1993
Pages
443 - 445
Database
ISI
SICI code
0038-9056(1993)45:12<443:CFAAOC>2.0.ZU;2-X
Abstract
The effects of liquid-starch ratio, concentration of sulphuric acid, a nd glacial acetic acid on the degree of substitution of acetylated cas sava starch were investigated. The optimum liquid starch ratio was 2.5 . The degree of substitution increased rapidly with sulphuric acid con centration up to 0.36 M at a liquor-starch ratio of 2.5. The optimum c oncentration of glacial acetic acid at liquor-starch ratio of 2.5 and 0.64 M sulphuric acid was 13.9 M with a reaction efficiency of 88%. Th e acetylated cassava starch was more soluble than the native cassava s tarch.