Characteristics of Hydroxypropylated and Acetylated Sago Starches

DOI

Bibliographic Information

Other Title
  • ヒドロキシプロピル化およびアセチル化したサゴデンプンの特徴

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Description

 Sago starch was chemically modified with propylene oxide followed by acetic anhydride. Hydroxypropyl sago starch was prepared at 40°C using 0.0-7.5 ml propylene oxide in alkaline condition for 24 h. Acetyl sago starch was prepared at room temperature using 0.0-9.0 ml acetic anhydride in medium alkaline condition. The objective of this study was to determine the effects of molar substitution (MS) and degree of substitution (DS) on the properties of modified sago starch, characterized for swelling power, solubility and paste clarity (%T). The results showed that MS hydroxypropyl sago starch (HPSS) was 0.021-0.058 and DS hydroxypropyl-acetyl sago starch (HP-ASS) was 0.029-0.051 and 0.047-0.061 at acetic anhydride of 6.5 ml and 9 ml, respectively, while DS acetyl sago starch (ASS) was 0.051 and 0.057. DS HP-ASS was the lowest compared to ASS, as MS HP-ASS was 0.021 and 0.044. Swelling power, solubility and paste clarity of HPSS, ASS and HP-ASS were the highest compared to native sago starch (NSS).

Journal

  • Sago Palm

    Sago Palm 16 (2), 85-94, 2008

    The Japanese Societ of Sago Palm Studies

Keywords

Details 詳細情報について

  • CRID
    1390578149752768896
  • DOI
    10.57418/sagopalm.16.2_85
  • ISSN
    27583074
    13473972
  • Text Lang
    en
  • Data Source
    • JaLC
  • Abstract License Flag
    Allowed

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