Title of article
Effect of sodium hydroxide concentration on properties of carboxymethyl rice starch
Author/Authors
Rachtanapun, P. Chiang Mai University - Faculty of Agro-Industry, Faculty of Science, Materials Science Research Center - Division of Packaging Technology, Thailand , Simasatitkul, P. Chiang Mai University - Faculty of Agro-Industry - Division of Packaging Technology, Thailand , Chaiwan, W. Chiang Mai University - Faculty of Agro-Industry - Division of Packaging Technology, Thailand , Watthanaworasakun, Y. Chiang Mai University - Faculty of Agro-Industry - Division of Packaging Technology, Thailand
From page
923
To page
931
Abstract
Effect of sodium hydroxide (NaOH) concentrations on properties of carboxymethyl rice starch (CMSr) was investigated. Fourier transform-infrared (FTIR) spectrum confirmed that carboxymethylation took place on the starch molecules. The DS value of CMSr increased with increasing NaOH concentrations (10-40% w/v). However, when the level of NaOH concentration reached 50%, the DS of the CMS decreased. The viscosity of CMSr decreased with increasing NaOH concentrations. The morphology of native rice starch and CMSr was further investigated through scanning electron microscope (SEM). The mirco-structure revealed that the morphology of CMSr granules were more damage with increasing NaOH concentration which related with DS.
Keywords
Biopolymer , carboxymethyl rice starch , degree of substitution , morphology , NaOH , sodium hydroxide
Journal title
International Food Research Journal
Journal title
International Food Research Journal
Record number
2560240
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