Structural and Physicochemical Properties of Tapioca Starch Modified by Esterification under High Hydrostatic Pressure
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Abstract:
The modification of starch by the high hydrostatic pressure (HHP)-assisted esterification reaction was studied herein. Tapioca was selected as the raw material and the esterified tapioca samples were synthesized using HHP-assisted reactions with acetic anhydride at 300, 450, and 600 MPa. The physicochemical and structural properties were systematically studied via a polarized light microscope, Fourier transform infrared (FT-IR) spectrometer, viscometer, visible spectrophotometer, and others. The FT-IR spectra showed an absorbance peak attributable to the ester group at approximately 1700 cm-1 and no significant changes in the birefringence were observed with increasing pressure. This demonstrated that the crystal structure of the starch granules was markedly stabilized by the formed ester linkage, and no apparent ruptures occurred in starch granules even at the high-pressure treatment of 600 MPa. The HHP-assisted esterified tapioca starch showed reduced stability, enhanced acid resistance, and obvious aging resistance compared with the original tapioca. The esterified tapioca prepared at 450 MPa exhibited the largest difference (27.56 mPa?s) between cold and hot viscosities compared with those prepared at 300 and 600 MPa. The above results demonstrated that the modified starch has broad prospects for application in papermaking, textile, and chemical industries.
