Synthesis and Characterization of Highly Substituted Acetylated Moth Bean Starch

被引:0
|
作者
Singh, Akhilesh V. [1 ]
Nath, Lila K. [1 ]
Guha, Manisha [2 ]
机构
[1] Dibrugarh Univ, Dept Pharmaceut Sci, Dibrugarh 786004, Assam, India
[2] Cent Food Technol Res Inst, Mysore 570020, Karnataka, India
来源
JOURNAL OF POLYMER MATERIALS | 2011年 / 28卷 / 02期
关键词
Moth bean starch; acetylation; XRD; FT-IR; SEM;
D O I
暂无
中图分类号
O63 [高分子化学(高聚物)];
学科分类号
070305 ; 080501 ; 081704 ;
摘要
This study was carried out to understand and establish the changes in physicochemical parameter of moth bean starch (MBS) after acetylation. Highly substituted starch acetate was prepared by reaction with native MBS with acetic anhydride using pyridine as organic solvent. Their formation was confirmed by the titrimetric analysis and Fourier transforms infra red spectroscopy (FT-IR). The presence of absorption band in FT-IR Spectra at 1748 cm(-1) confirmed the carbonyl group attachment. The thermal behavior of native and acetyl substituted MBS was investigated using thermo gravimetric method (TG-DTA). The results reveal that highly substituted starch acetate was more thermally stable as compared to native form. The x-ray diffraction (XRD) patterns showed loss of crystalline nature and its transformation into amorphous form. The scanning electron microscopy (SEM) suggested that the smooth surfaces of starch granules were changed into fibrous form after acetylation.
引用
收藏
页码:275 / 283
页数:9
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