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| | ARTICLES | Am. J. innov. res. appl. sci. Volume 9, Issue 6, Pages 418-424 (December 2019) |
| Research Article |
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American Journal of innovative
Research & Applied Sciences
Research & Applied Sciences
ISSN 2429-5396 (Online)
OCLC Number: 920041286
OCLC Number: 920041286
| HOME || ABOUT US || ARCHIVES || AIMS AND SCOP || AUTHORS || REVIEW|| SUBMIT MANUSCRIPT || EDITORIAL BOARD || CONTACT US |
| DECEMBER | VOLUME 9 | N° 6 | 2019 |
| Info-AJIRAS-® Journal ISSN 2429-5396 (Online) / Reference CIF/15/0289M |
American Journal of Innovative Research & Applied Sciences
Authors Contact
*Correspondant author and authors Copyright © 2019:
| Funmilayo Deborah Adewumi 1* | Labunmi Lajide 2 | Abayomi Olagundoye Adetuyi 2 | and | Olajide Ayodele |
Affiliation.
1. Afe Babalola University | Department of Chemical Sciences | Ado-Ekiti | Nigeria |
2. The Federal University of Technology | Department of Chemistry | Akure | Nigeria |
3. Ekiti State University | Department of Industrial Chemistry | Ado-Ekirti | Nigeria |
This article is made freely available as part of this journal's Open Access: ID | Adewumi-Ref.6-ajira070919 |
*Correspondant author and authors Copyright © 2019:
| Funmilayo Deborah Adewumi 1* | Labunmi Lajide 2 | Abayomi Olagundoye Adetuyi 2 | and | Olajide Ayodele |
Affiliation.
1. Afe Babalola University | Department of Chemical Sciences | Ado-Ekiti | Nigeria |
2. The Federal University of Technology | Department of Chemistry | Akure | Nigeria |
3. Ekiti State University | Department of Industrial Chemistry | Ado-Ekirti | Nigeria |
This article is made freely available as part of this journal's Open Access: ID | Adewumi-Ref.6-ajira070919 |
ABSTRACT
Background: Starches and their derivatives have been very useful for domestic and industrial purposes. Objectives: Modification of starch intends to improve and expand the utilization of starch in food and non-food applications. Methods: The starch was extracted by wet extraction method. Cassava starch was pre-gelatinized by heating the starch solution above 70oC and esterified using phthalic anhydride. The native and modified starches were characterized using Scanning Electron Microscopy coupled with Energy-dispersive X-ray Spectroscopy (SEM-EDS) for morphology and elemental composition; Thermogravimetric analysis (TGA) for thermal stability; Fourier Transformed Infrared Spectroscopy (FTIR) for identification of prominent functional groups; X-Ray Diffractometry (XRD) for the determination of the level of amorphosity. Results: The SEM-EDS revealed the surface disruption of starch granules after modification and the elemental composition, XRD showed that the intensity of crystallinity in the native starch has changed to amorphosity in the modified starch, different peaks associated with starch were identified by the FTIR, and the TGA showed the degree of weight loss with increase in temperature. Conclusions: Phthalation of the native starch converted its crystallinity to amorphous structure in modified starch.
Keywords: crystallinity, amorphousity, granules, pre-gelatinization
Background: Starches and their derivatives have been very useful for domestic and industrial purposes. Objectives: Modification of starch intends to improve and expand the utilization of starch in food and non-food applications. Methods: The starch was extracted by wet extraction method. Cassava starch was pre-gelatinized by heating the starch solution above 70oC and esterified using phthalic anhydride. The native and modified starches were characterized using Scanning Electron Microscopy coupled with Energy-dispersive X-ray Spectroscopy (SEM-EDS) for morphology and elemental composition; Thermogravimetric analysis (TGA) for thermal stability; Fourier Transformed Infrared Spectroscopy (FTIR) for identification of prominent functional groups; X-Ray Diffractometry (XRD) for the determination of the level of amorphosity. Results: The SEM-EDS revealed the surface disruption of starch granules after modification and the elemental composition, XRD showed that the intensity of crystallinity in the native starch has changed to amorphosity in the modified starch, different peaks associated with starch were identified by the FTIR, and the TGA showed the degree of weight loss with increase in temperature. Conclusions: Phthalation of the native starch converted its crystallinity to amorphous structure in modified starch.
Keywords: crystallinity, amorphousity, granules, pre-gelatinization
*Corresponding author Author & Copyright Author © 2019: | Funmilayo Deborah Adewumi |. All Rights Reserved. All articles published in American Journal of Innovative Research and Applied Sciences
are the property of Atlantic Center Research Sciences, and is protected by copyright laws CC-BY. See: http://creativecommons.org/licenses/by-nc/4.0/.
SYNTHESIS AND CHARACTERIZATION OF NATIVE AND PRE-GELATINIZED CASSAVA STARCHES
| Funmilayo Deborah Adewumi 1* | Labunmi Lajide 2 | Abayomi Olagundoye Adetuyi 2 | and | Olajide Ayodele |. Am. J. innov. res. appl. sci. 2019; 9(6):418-424.
| PDF FULL TEXT | | XML FILE | | Received | september 09, 2019 | | Accepted | october 13, 2019 | | Published | december 12, 2019 |
| Funmilayo Deborah Adewumi 1* | Labunmi Lajide 2 | Abayomi Olagundoye Adetuyi 2 | and | Olajide Ayodele |. Am. J. innov. res. appl. sci. 2019; 9(6):418-424.
| PDF FULL TEXT | | XML FILE | | Received | september 09, 2019 | | Accepted | october 13, 2019 | | Published | december 12, 2019 |