Preparations and Characterization of Sago Starch Dispersion and Modification

Siti Rohana Yahya; A. Rashid Azura; Baharin Azahari

doi:10.4028/www.scientific.net/AMR.620.395

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Preparations and Characterization of Sago Starch Dispersion and Modification
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HomeAdvanced Materials ResearchAdvanced Materials Research Vol. 620Preparations and Characterization of Sago Starch...

Preparations and Characterization of Sago Starch Dispersion and Modification

Abstract:

Sago starch was mechanically treated with a stirring ball mill using anchoid as dispersing agent. Sago starch chemical modification was obtained from grafting copolymerization with polybutylacrylate (PBA) to reduce hydrophilic properties. The mechanical dispersed and chemical modified sago starches were studied through scanning electron microscopy (SEM), fourier transform infrared spectrometry (FTIR), and x-ray diffraction (XRD) analysis.

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Periodical:

Advanced Materials Research (Volume 620)

Pages:

395-399

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.620.395

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Online since:

December 2012

Authors:

Siti Rohana Yahya, A. Rashid Azura, Baharin Azahari

Keywords:

Dispersion, Fourier Transform Infrared Spectrometry, Modification, Sago Starch, Scanning Electron Microscope (SEM), X-Ray Diffraction (XRD)

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