Malaysian
Journsl of Analytical Sciences Vol 20 No 4 (2016): 806 - 811
DOI:
http://dx.doi.org/10.17576/mjas-2016-2004-13
PREPARATION AND PHYSICOCHEMICAL PROPERTIES OF
OCTENYL SUCCINIC ANHYDRIDE (OSA) MODIFIED SAGO STARCH
(Penyediaan dan Sifat Fizikokimia Oktenil Suksinat
Anhidrat (OSA) Modifikasi Kanji Sagu)
Nur Farhana Zainal Abiddin, Anida Yusoff*, Noorlaila
Ahmad
Department of Food
Science and Technology,
Faculty of
Applied Sciences,
Universiti
Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia
*Corresponding author: anida@salam.uitm.edu.my
Received: 24 February 2015;
Accepted: 27 October 2015
Abstract
Starch from sago (Metroxylon sagu) was esterified with octenyl succinic anhydride
(OSA) in order to regulate its shortcoming by adding amphiphilic properties.
The objective of this work is to determine the physicochemical properties of
native sago and OSA sago starches. The OSA sago starch was produced according
to the optimum condition generated via response surface methodology (RSM) with
5.00 % OSA at pH 7.20 and a reaction time of 9.65 hours. The esterified sago
starch gives a degree of substitution (DS) value of 0.012. The physicochemical
properties of OSA sago starch was determined by measuring the amylose content,
laser diffraction particle size analyzer, scanning electron microscopy (SEM)
and Fourier transform infrared (FT-IR). The amylose content for OSA sago starch
was found to be reduced after esterification reaction. The particle size of OSA
sago starch was found to increase significantly (p < 0.05) compared to their native starches. Scanning electron
microscopy (SEM) revealed that OSA starch developed slightly rough surface and
their edges lost some definition. FT-IR spectroscopy shows that there was
appearance of new absorption correspond to ester carbonyl group (1717 cm-1)
and carboxylate RCOO- (1569 cm-1). This study showed that the
physicochemical properties of modified starches were influenced not only by DS
but also on the botanical origin of the starches.
Keywords: physicochemical
properties, sago starch, octenyl succinic anhydride, esterification
Abstrak
Kanji daripada sagu (Metroxylon sagu) telah diesterifikasi
dengan oktenil suksinat anhidrat (OSA) sebagai usaha untuk mengawal kelemahan
dengan menambah sifat amfifilik. Objektif kajian ini adalah untuk menentukan
sifat – sifat fizikokimia kanji sagu asli dan OSA kanji sagu. OSA kanji sagu
disediakan mengikut keadaan optima berdasarkan kaedah gerak balas permukaan
(RSM) dengan 5.00 % OSA pada pH 7.20 dan masa tindak balas selama 9.65 jam.
Esterifikasi kanji sagu memberikan nilai darjah pengantian (DS) sebanyak 0.012.
Ciri-ciri fizikokimia OSA kanji sagu ditentukan dengan mengira kandungan
amilosa, saiz partikel laser pembelauan analisis, mikroskop imbasan elektron (
Kata
kunci:
sifat-sifat fizikokimia, kanji sagu, oktenil suksinat anhidrat, esterifikasi
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