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Vol. 26 No. 23 (2014)

Copyright (c) 2014 Yong-Qin Shi1, Fan-Kui Zeng1, Tian-Hong Zhou1, Gang Liu1

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This work is licensed under a Creative Commons Attribution 4.0 International License.

Rapid Synthesis of Acetylated Potato Starch by Microwave Heating with Iodine as Catalyst

https://doi.org/10.14233/ajchem.2014.16768
Yong-Qin Shi1
1Research & Development Center for Eco-material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, P.R. China 2University of Chinese Academy of Sciences, Beijing, P.R. China †These authors contributed to the work equally and should be regarded as co-first authors *Corresponding author: Fax: +86 931 8277088; Tel: +86 931 4968866; E-mail: gangliu@licp.cas.cn
Fan-Kui Zeng1
1Research & Development Center for Eco-material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, P.R. China 2University of Chinese Academy of Sciences, Beijing, P.R. China †These authors contributed to the work equally and should be regarded as co-first authors *Corresponding author: Fax: +86 931 8277088; Tel: +86 931 4968866; E-mail: gangliu@licp.cas.cn
Tian-Hong Zhou1
1Research & Development Center for Eco-material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, P.R. China 2University of Chinese Academy of Sciences, Beijing, P.R. China †These authors contributed to the work equally and should be regarded as co-first authors *Corresponding author: Fax: +86 931 8277088; Tel: +86 931 4968866; E-mail: gangliu@licp.cas.cn
Gang Liu1
1Research & Development Center for Eco-material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, P.R. China 2University of Chinese Academy of Sciences, Beijing, P.R. China †These authors contributed to the work equally and should be regarded as co-first authors *Corresponding author: Fax: +86 931 8277088; Tel: +86 931 4968866; E-mail: gangliu@licp.cas.cn

Corresponding Author(s) : Yong-Qin Shi1

Asian Journal of Chemistry, Vol. 26 No. 23 (2014)

Abstract

Potato starches were acetylated with acetic anhydride under different reaction times with the help of microwave heating and iodine as catalyst. Starch acetates with increasing degrees of substitution were obtained using microwave assistance when the reaction time varied from 3 to 25 min. The presense of absorption band in FT-IR at around 1750 cm-1 confirmed the carbonyl group attachment. SEM revealed exo-corrosion and fusion appeared after acetylation. After acetylation, the complex viscosity of starch reduced and G', G'' of native potato starch and acetylated potato starch also showed different trends. The XRD pattern of acetylated potato starch was similar to the native potato starch may due to the low degree of substitution. Starch acetate with degree of substitution 0.01-0.2 is approved by the FDA for food applications, we assumed that the reaction time should be less than 10 min when preparing food grade acetylated potato starch by microwave heating.

Keywords

Acetylation Potato starch Microwave Acetylated potato starch Viscoelastic properties.
Shi1, Y.-Q., Zeng1, F.-K., Zhou1, T.-H., & Liu1, G. (2014). Rapid Synthesis of Acetylated Potato Starch by Microwave Heating with Iodine as Catalyst. Asian Journal of Chemistry, 26(23), 7931–7935. https://doi.org/10.14233/ajchem.2014.16768
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