Homogeneous Synthesis of Tapioca Starch Succinate in Ionic Liquid
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Abstract:
Tapioca starch succinate was homogeneously synthesized using ionic liquid (ILs) 1-butyl-3-methylimidazolium (AMIMCl) as reaction medium without any catalyst. The starch was dissolved in AMIMCl at 105 ℃ for 30 min before reaction, which could provide feasible reaction environment for starch functionalization. The results of turbidimetric measurement suggested that the solubility of starch dissolved in AMIMCl at 105 ℃ was 10.2%. Tapioca starch succinate achieved the highest DS of 0.518 under the following conditions: succinic anhydride/ anhydroglucose unit molar ratio of 4:1, reaction temperature of 110 ℃, and reaction time of 3 h. FT-IR result showed the peak at 1733 cm-1 attributed to the stretching vibration of ester carbonyl group , which indicated that the esterification of corn starch with succinic anhydride was successfully accomplished. The results of SEM showed that tapioca starch succinate lost individuality and smoothness which native starch granules had. XRD of starch succinate with high DS had new diffraction peaks at 8°, which suggested that the new crystalline pattern was formed.