PREPARATION AND PHYSICOCHEMICAL CHARACTERIZATION OF MODIFIED (ACETYLATED) GADUNG (DIOSCOREA HISPIDA DENNST) FLOURS
Acetylation is one of methods to alter the physicochemical properties of starch. This work aimed to investigate the effect of reaction time, glacial acetic acid/gadung flour (GAA/GF) mass ratio and pH on gadung (Dioscorea hispida dennst) flour acetylation at ambient temperature. The acetylation was...
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2014-08-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
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| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201402&vol=2&aid=4143 |
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| author | ANDRI C. KUMORO RIZKA AMALIA DIAH S. RETNOWATI CATARINA S. BUDIYATI RATNAWATI RATNAWATI |
| author_facet | ANDRI C. KUMORO RIZKA AMALIA DIAH S. RETNOWATI CATARINA S. BUDIYATI RATNAWATI RATNAWATI |
| author_sort | ANDRI C. KUMORO |
| collection | DOAJ |
| description | Acetylation is one of methods to alter the physicochemical properties of starch. This work aimed to investigate the effect of reaction time, glacial acetic acid/gadung flour (GAA/GF) mass ratio and pH on gadung (Dioscorea hispida dennst) flour acetylation at ambient temperature. The acetylation was carried out by reacting gadung flour slurry with GAA under alkaline condition. The results show that degree of substitution and swelling power of the acetylated flours increased with reaction time, while the solubility was not affected by reaction time after 10 minutes acetylation. The GAA/GF mass ratio inversely affected the solubility of acetylated flour, but did not affect the swelling power and degree of substitution. Acetylation changed the structure, morphology and crystallinity of gadung flour starch granules. The swelling power and solubility of all acetylated flours obtained in this work were higher than the native one. |
| format | Article |
| id | doaj-art-cfbe79c07e154e3eaa69ea75465fe1e2 |
| institution | DOAJ |
| issn | 1582-540X 1582-540X |
| language | English |
| publishDate | 2014-08-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
| record_format | Article |
| series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| spelling | doaj-art-cfbe79c07e154e3eaa69ea75465fe1e22025-08-20T02:54:50ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X1582-540X2014-08-01152135148PREPARATION AND PHYSICOCHEMICAL CHARACTERIZATION OF MODIFIED (ACETYLATED) GADUNG (DIOSCOREA HISPIDA DENNST) FLOURSANDRI C. KUMORO0RIZKA AMALIA1DIAH S. RETNOWATI2CATARINA S. BUDIYATI3RATNAWATI RATNAWATI4Diponegoro University, Faculty of Engineering, Department of Chemical Engineering, Prof. H. Soedarto, SH Road-Tembalang, Semarang, 50275, Indonesia Diponegoro University, Faculty of Engineering, Department of Chemical Engineering, Prof. H. Soedarto, SH Road-Tembalang, Semarang, 50275, Indonesia Diponegoro University, Faculty of Engineering, Department of Chemical Engineering, Prof. H. Soedarto, SH Road-Tembalang, Semarang, 50275, Indonesia Diponegoro University, Faculty of Engineering, Department of Chemical Engineering, Prof. H. Soedarto, SH Road-Tembalang, Semarang, 50275, Indonesia Diponegoro University, Faculty of Engineering, Department of Chemical Engineering, Prof. H. Soedarto, SH Road-Tembalang, Semarang, 50275, Indonesia Acetylation is one of methods to alter the physicochemical properties of starch. This work aimed to investigate the effect of reaction time, glacial acetic acid/gadung flour (GAA/GF) mass ratio and pH on gadung (Dioscorea hispida dennst) flour acetylation at ambient temperature. The acetylation was carried out by reacting gadung flour slurry with GAA under alkaline condition. The results show that degree of substitution and swelling power of the acetylated flours increased with reaction time, while the solubility was not affected by reaction time after 10 minutes acetylation. The GAA/GF mass ratio inversely affected the solubility of acetylated flour, but did not affect the swelling power and degree of substitution. Acetylation changed the structure, morphology and crystallinity of gadung flour starch granules. The swelling power and solubility of all acetylated flours obtained in this work were higher than the native one.http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201402&vol=2&aid=4143acetylationmorphologysolubilitystarchswelling power |
| spellingShingle | ANDRI C. KUMORO RIZKA AMALIA DIAH S. RETNOWATI CATARINA S. BUDIYATI RATNAWATI RATNAWATI PREPARATION AND PHYSICOCHEMICAL CHARACTERIZATION OF MODIFIED (ACETYLATED) GADUNG (DIOSCOREA HISPIDA DENNST) FLOURS Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry acetylation morphology solubility starch swelling power |
| title | PREPARATION AND PHYSICOCHEMICAL CHARACTERIZATION OF MODIFIED (ACETYLATED) GADUNG (DIOSCOREA HISPIDA DENNST) FLOURS |
| title_full | PREPARATION AND PHYSICOCHEMICAL CHARACTERIZATION OF MODIFIED (ACETYLATED) GADUNG (DIOSCOREA HISPIDA DENNST) FLOURS |
| title_fullStr | PREPARATION AND PHYSICOCHEMICAL CHARACTERIZATION OF MODIFIED (ACETYLATED) GADUNG (DIOSCOREA HISPIDA DENNST) FLOURS |
| title_full_unstemmed | PREPARATION AND PHYSICOCHEMICAL CHARACTERIZATION OF MODIFIED (ACETYLATED) GADUNG (DIOSCOREA HISPIDA DENNST) FLOURS |
| title_short | PREPARATION AND PHYSICOCHEMICAL CHARACTERIZATION OF MODIFIED (ACETYLATED) GADUNG (DIOSCOREA HISPIDA DENNST) FLOURS |
| title_sort | preparation and physicochemical characterization of modified acetylated gadung dioscorea hispida dennst flours |
| topic | acetylation morphology solubility starch swelling power |
| url | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201402&vol=2&aid=4143 |
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