Preparation and characterization of banana starch (Musa paradisiaca L.) acetylated to different degrees of substitution

Rodolfo Rendón-Villalobos, Edgar García-Hernández, Marisol Güizado-Rodríguez, René Salgado-Delgado, Norma A. Rangel-Vázquez

Resultado de la investigación: Contribución a una revistaArtículo

3 Citas (Scopus)

Resumen

Starch was isolated from unripe plantain fruit and it was chemically modified with acetic anhydride in the presence of a base to improve upon the functional properties of native plantain starch. Native starch first reacted at 123°C with 55.5 mL of acetic anhydride for different times; with a time of acetylation of 90 min. Maximum grade of substitution under these conditions is 1.05. Thermal properties of modified starch were investigated in order to determine their potential use as biodegradable polymers for commercial application. The granules were oval and elongated in shape with 27.26 μm in length; modification showed major changes in size. Morphological change was observed at least at the surface of the granular region. 'C type X-ray diffraction (XR) was shown by native plantain starch and some changes were noticed after acetylated.
Idioma originalInglés estadounidense
Páginas (desde-hasta)294-300
Número de páginas263
PublicaciónAfinidad
EstadoPublicada - 1 jul 2010

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  • Citar esto

    Rendón-Villalobos, R., García-Hernández, E., Güizado-Rodríguez, M., Salgado-Delgado, R., & Rangel-Vázquez, N. A. (2010). Preparation and characterization of banana starch (Musa paradisiaca L.) acetylated to different degrees of substitution. Afinidad, 294-300.