Synthesis and properties study of carboxymethyl cassava starch

Carboxymethyl cassava starch was synthesized by an ethanol medium method. U sing the SAS/STAT(R) package, the following optimum technological condition s were found: 1:2 (w/w) of monochloroacetic acid to cassava starch, 45 degr ees C reaction temperature, 5 hr reaction time and 1: 3(w/v) of solid phase to liquid phase. The product was examined using an infrared spectrometer a nd scanning electron microscopy. The product has a lower gelatinization tem perature, higher clarity, and stronger freezing-thawing stability than nati ve cassava starch. It also has a good water-holding capacity. (C) 1999 John Wiley & Sons, Ltd.