Synthesis and Properties of the Cassava Starch Succinate

Chun Mei Niu; Shao Ying Li; Yong Xiang Gong

doi:10.4028/www.scientific.net/AMR.1033-1034.346

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 1033-1034Synthesis and Properties of the Cassava Starch...

Synthesis and Properties of the Cassava Starch Succinate

Abstract:

Series of starch succinates with different DS (degree of substitution) were synthesized by the reaction of succinic anhydride (SA) and starch in aqueous alkali slurry. Effects of reaction time and temperature, the mole ratio of Na₂CO₃ to SA and the amount of SA on DS and RE (reaction efficiency) were discussed. The maximum DS could be up to 0.241 and prolonging reaction time had no evident influence on DS. Apparent viscosity of starch solution was improved while resistance to shear-thinning was reduced after modification. FT-IR confirmed the reaction between SA and starch. The apparent surface change was observed by SEM. XRD showed no crystalline pattern change but crystallinity was reduced when DS was higher than 0.110.

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Periodical:

Advanced Materials Research (Volumes 1033-1034)

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346-351

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.1033-1034.346

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Online since:

October 2014

Authors:

Chun Mei Niu*, Shao Ying Li, Yong Xiang Gong

Keywords:

Cassava Starch, Physicochemical Properties, Succinic Anhydride

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