THE MODIFICATION OF TAPIOCA STARCH BY ESTERIFICATION TECHNIQUE
Keywords:
Esterification, maleic anhydride, modification, starchAbstract
Starch is one of the most abundant renewable biopolymer from natural resource. The modified starch exhibits many applications for food and non–food industries. In this study,the native tapioca starch was modified by esterification with maleic anhydride and4-(dimethylamino) pyridine (DMAP) was used as a catalyst in an aqueous solution. The effects of starch concentration, molar ratio of starch to maleic anhydride, and reaction timeon the degree of substitution (DS) and reaction efficiency (RE) were investigated. The modified starch was characterized by attenuated total reflectance-fourier transform infrared spectra (ATR-FTIR), thermal gravimetric analysis (TGA) and proton nuclearmagnetic resonance spectroscopy (1H – NMR). The peak of ester group of modified starchat 1713 cm-1 was shown in ATR-FTIR spectrum and the intensity was correlated with the content of DS. TGA thermograms confirmed that the thermal stability of native tapioca starch was changed when the native starch was modified. Moreover, the vinyl proton of maleic anhydride was found by 1H – NMR spectrum from the modified starch at 6.4 ppm.This confirmed that the modification of the native tapioca starch by esterification withmaleic anhydride was achieved.
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