The Effect of Reagents and Iodine Concentration on Sago Starch Acetylation and in vitro Digestibility

Soetaredjo, Felycia Edi and Ayucitra *), Aning (2012) The Effect of Reagents and Iodine Concentration on Sago Starch Acetylation and in vitro Digestibility. The Effect of Reagents and Iodine Concentration on Sago Starch Acetylation and in vitro Digestibility, 1 (1). pp. 27-30. ISSN 2319-8532

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Abstract

Starch is the major carbohydrate in a normal diet. Acetic anhydride and acetic acid were used to modify sago starch. The solvent free acetylation was conducted using the process of microwave radiation heating. Iodine served as a catalyst and had a greater influence on the degree of substitution (DS) of sago starch acetate than did the8 acetylation reagents. As the DS increased, the thermal properties (HG and Tp) of sago starch acetate significantly reduce. Scanning electron micrographs confirmed that the alteration of the initial morphology of sago starch became more evident as DS increased. In vitro digestion studies showed that acetylation increased the degree of resistant starch. Acetylation using acetic acid and low concentrations of iodine produced low DS of starch acetate, which is safe for food ingredients.

Item Type:	Article
Uncontrolled Keywords:	Sago Starch Acetate, Degree Of Substitution, Thermal Properties, Surface Morphology, In Vitro Digestion.
Subjects:	Engineering > Chemical Engineering
Divisions:	Journal Publication
Depositing User:	F.X. Hadi
Date Deposited:	24 Nov 2023 05:39
Last Modified:	24 Jan 2024 03:40
URI:	http://repository.ukwms.ac.id/id/eprint/37425

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