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首页> 外文期刊>Scientia Africana: An International Journal of Pure & Applied Sciences >COMPARATIVE STUDIES OF ACETYLATED AND CARBOXYMETHYLATED STARCHES OBTAINED FROM RED COCOYAM (Colocasia esculenta) AND WHITE COCOYAM (Colocasia antiquorum)
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COMPARATIVE STUDIES OF ACETYLATED AND CARBOXYMETHYLATED STARCHES OBTAINED FROM RED COCOYAM (Colocasia esculenta) AND WHITE COCOYAM (Colocasia antiquorum)

机译：红芋芋（Colocasia esculenta）和白芋芋（Colocasia antiquorum）乙酰化淀粉和羧甲基化淀粉的比较研究

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摘要

Interest in biopolymer is on the rise due to the non-biodegradability of synthetic polymers. Starches obtained from red cocoyam and white cocoyam were subjected to chemical modifications through acetylation using acetic anhydride and carboxymethylation using monochloroacetic acid in the presence of sodium hydroxide followed by determination of their physicochemical an d functional properties. The proximate analysis showed that moisture, protein and fat contents reduced following the modification. Moisture content falls within the permissible limit with white cocoyam starch (WCS) having the least in both native and modified starches. Carboxymethylated starches had higher fat and ash content than acetylated starches while acetylated starches had higher protein content. In addition, swelling power, solubility, oil and water absorption capacities increased following modification. Pasting temperature and peak time reduced following modifications, with carboxymethylation having slight reduction. There was a significant difference in the peak, trough, breakdown, final and setback viscosities of native and modified cocoyam starches. The viscosities increased following acetylation but decreased following carboxymethylation. Viscosities of the acetylated red cocoyam were higher than that of acetylated white cocoyam starches. FTIR studies revealed the introduction of new functional groups in the modified starches, with the bands of the -C=O shifting to a higher and -OH to a lower value. Chemical modification improved the physicochemical properties of the starches studied. The physicochemical properties of the native and modified red cocoyam starch make it a better binder than white cocoyam.
机译：生物聚合物的兴趣正在上升的non-biodegradability合成聚合物。从红色cocoyam和白色获得的淀粉cocoyam受到化学修改通过使用乙酸酐和乙酰化作用carboxymethylation用一氯醋酸氢氧化钠紧随其后的存在他们的理化测定d功能属性。表明水分,蛋白质和脂肪的内容减少后修改。内容属于容许极限白色cocoyam淀粉(WCS)至少在本地和改性淀粉。羧甲基化淀粉有较高脂肪和灰分内容比乙酰化淀粉乙酰化淀粉有更高的蛋白质含量。肿胀,溶解度,油和水吸收能力增加后修改。修改后,减少了carboxymethylation有轻微的减少。在峰值显著差异,槽,崩溃,最终粘度和挫折本地和修改cocoyam淀粉。乙酰化作用,但后粘度增加carboxymethylation后下降。粘度的乙酰化红cocoyam高于白色cocoyam乙酰化淀粉。新的官能团的修改淀粉的乐队- c = O转向和-哦到一个较低的价值更高。改性提高了物理化学淀粉的性质进行了研究。物理化学性质的本机和修改红色cocoyam淀粉使它成为一个更美好的比白色cocoyam粘合剂。

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