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Vol. 32 No. 3 (2020): Vol 32 Issue 3

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Properties of Carboxymethylated-Cassava and Sago Starches Prepared by using Sodium Monochloroacetate

https://doi.org/10.14233/ajchem.2020.22274
E. Ruriani
Department of Agroindustrial Technology, University of Jember, Jl. Kalimantan Number 37, Jember 68121, East Java, Indonesia; Department of Agroindustrial Technology, Bogor Agricultural University, P.O. Box 220, Bogor 16002, Indonesia
https://orcid.org/0000-0001-9247-8084
N. Salim
Department of Agroindustrial Technology, Bogor Agricultural University, P.O. Box 220, Bogor 16002, Indonesia
D. Mangunwidjaja
Department of Agroindustrial Technology, Bogor Agricultural University, P.O. Box 220, Bogor 16002, Indonesia
N. Richana
Indonesian Agency for Agricultural Research and Development, Jl. Tentara Pelajar Cimanggu Number 12, Bogor 16124, Indonesia
T.C. Sunarti
Department of Agroindustrial Technology, Bogor Agricultural University, P.O. Box 220, Bogor 16002, Indonesia
https://orcid.org/0000-0002-3227-9769

Corresponding Author(s) : E. Ruriani

rurianiftp@yahoo.com

Asian Journal of Chemistry, Vol. 32 No. 3 (2020): Vol 32 Issue 3

Abstract

In the present study, carboxymethyl starch (CMC) were produced from different sources of starch and their physico-chemical properties were evaluated. Carboxymethylation was performed using different concentrations of sodium monochloroacetate (1.1, 1.3 and 1.5 mol/mol of anhydrous glucose units) in a three-necked round-bottom flask (250 mL) for approximately 3 h (250 rpm and 40 °C) in a two-stage reaction comprising alkalization and etherification. The introduction of carboxymethyl groups was confirmed in the results by the appearance of a new peak in the FTIR spectrum in 1650.10-1649.76 cm-1 region. In addition, degree of substitution (DS) of produced CMS was ranged from 0.53-0.60. An increase in the concentration of sodium monochloroacetate (1.1, 1.3 and 1.5 mol/mol of anhydrous glucose unit) resulted in greater paste clarity, higher solubility and greater swelling than native starch. Furthermore, cassava starch (tapioca) produced a CMS exhibited greater swelling than sago starch, however by contrast, CMS-sago was more soluble and clearer than CMS-cassava.

Keywords

Carboxymethylation Cassava Sago Starch
Ruriani, E., Salim, N., Mangunwidjaja, D., Richana, N., & Sunarti, T. (2020). Properties of Carboxymethylated-Cassava and Sago Starches Prepared by using Sodium Monochloroacetate. Asian Journal of Chemistry, 32(3), 678–682. https://doi.org/10.14233/ajchem.2020.22274
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