Preparation and Characterisation of Cross-Linked Sago Starch Phosphates

This project was conducted to study the production of cross-linked sago starch phosphate and to characterise the material produced. Sago starch was phosphorylated at various pHs (from 6 to 11) under a range of phosphate salt concentrations (sodium tripolyphosphate [STPP] [1 to 9%] and sodium tri...

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Main Author:	Hussin, Faridah
Format:	Thesis
Language:	English English
Published:	1998
Subjects:	Crosslinking (Polymerization) Starch Sago
Online Access:	http://psasir.upm.edu.my/id/eprint/9728/1/FSMB_1998_18_A.pdf
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spelling	my-upm-ir.97282012-12-12T06:53:06Z Preparation and Characterisation of Cross-Linked Sago Starch Phosphates 1998-09 Hussin, Faridah This project was conducted to study the production of cross-linked sago starch phosphate and to characterise the material produced. Sago starch was phosphorylated at various pHs (from 6 to 11) under a range of phosphate salt concentrations (sodium tripolyphosphate [STPP] [1 to 9%] and sodium trimetaphosphate [STMP] [1 to 4%]) and in the presence of various sodium sulfate concentrations (1 to 9%). The phosphorylation was carried out for 40 to 80 mins at temperatures varying from 27 to 50°C and heating time from 0.5 to 3 hrs at temperatures between 100 to 160°C. It was observed that the reaction pH and concentration of phosphate salts played a significant effect on the phosphorus (P) content, pasting profile, and paste clarity of the sago starch phosphates produced. The phosphorus content was found to increase as the pH and concentration of phosphate salts were increased under all conditions. However, the phosphorus contents were found to be below the standard (STPP [0.4%], STMP [0.04%], and a mixture of STPP and STMP [0.4%]), except when the concentration of STMP was above 1%. The pasting profile showed that at pH 9.5, treatment of sago starch with a mixture of 5% STPP and 2% STMP yielded the best cross-linked sago starch phosphate where it showed the lowest hot paste viscosity and the highest cold paste viscosity. Paste clarity measurements of the phosphorylated starches indicated that cross-linking had accelerated rapidly with STMP above pH 8, with STPP above pH 9, and with a mixture of the two above pH 6. Paste clarity measurements also showed that cross-linking began to accelerate at 5% and below STPP, and 2% and below STMP when sago starch was phosphorylated at pH 11 and 8, respectively. Judging from the paste properties, phosphorylation of sago starch at 27°C for 1 hr with a mixture of 5% STPP and 2% STMP at pH 9.5 in the presence of 5% sodium sulfate and then heating at 130°C for 2 hr is recommended. Cross-linked sago starch phosphate and commercial cross-linked waxy com starch (Mazaca 3543X and 3544X) showed similar pasting profile. However, cross-linked sago starch phosphate had higher degree of phosphorylation (Phosphorus content), degree of substitution, swelling power and solubility, paste clarity and gel strength. The water holding capacity and sediment volumes were similar to one of the cross-linked waxy com starches (Mazaca 3544X). Morphology studies showed that these modified starches retained their granule shape with minimal degree of starch damage. Crosslinking (Polymerization) Starch Sago 1998-09 Thesis http://psasir.upm.edu.my/id/eprint/9728/ http://psasir.upm.edu.my/id/eprint/9728/1/FSMB_1998_18_A.pdf application/pdf en public masters Universiti Putra Malaysia Crosslinking (Polymerization) Starch Sago Faculty of Food Science and Technology English
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English English
topic	Crosslinking (Polymerization) Starch Sago
spellingShingle	Crosslinking (Polymerization) Starch Sago Hussin, Faridah Preparation and Characterisation of Cross-Linked Sago Starch Phosphates
description	This project was conducted to study the production of cross-linked sago starch phosphate and to characterise the material produced. Sago starch was phosphorylated at various pHs (from 6 to 11) under a range of phosphate salt concentrations (sodium tripolyphosphate [STPP] [1 to 9%] and sodium trimetaphosphate [STMP] [1 to 4%]) and in the presence of various sodium sulfate concentrations (1 to 9%). The phosphorylation was carried out for 40 to 80 mins at temperatures varying from 27 to 50°C and heating time from 0.5 to 3 hrs at temperatures between 100 to 160°C. It was observed that the reaction pH and concentration of phosphate salts played a significant effect on the phosphorus (P) content, pasting profile, and paste clarity of the sago starch phosphates produced. The phosphorus content was found to increase as the pH and concentration of phosphate salts were increased under all conditions. However, the phosphorus contents were found to be below the standard (STPP [0.4%], STMP [0.04%], and a mixture of STPP and STMP [0.4%]), except when the concentration of STMP was above 1%. The pasting profile showed that at pH 9.5, treatment of sago starch with a mixture of 5% STPP and 2% STMP yielded the best cross-linked sago starch phosphate where it showed the lowest hot paste viscosity and the highest cold paste viscosity. Paste clarity measurements of the phosphorylated starches indicated that cross-linking had accelerated rapidly with STMP above pH 8, with STPP above pH 9, and with a mixture of the two above pH 6. Paste clarity measurements also showed that cross-linking began to accelerate at 5% and below STPP, and 2% and below STMP when sago starch was phosphorylated at pH 11 and 8, respectively. Judging from the paste properties, phosphorylation of sago starch at 27°C for 1 hr with a mixture of 5% STPP and 2% STMP at pH 9.5 in the presence of 5% sodium sulfate and then heating at 130°C for 2 hr is recommended. Cross-linked sago starch phosphate and commercial cross-linked waxy com starch (Mazaca 3543X and 3544X) showed similar pasting profile. However, cross-linked sago starch phosphate had higher degree of phosphorylation (Phosphorus content), degree of substitution, swelling power and solubility, paste clarity and gel strength. The water holding capacity and sediment volumes were similar to one of the cross-linked waxy com starches (Mazaca 3544X). Morphology studies showed that these modified starches retained their granule shape with minimal degree of starch damage.
format	Thesis
qualification_level	Master's degree
author	Hussin, Faridah
author_facet	Hussin, Faridah
author_sort	Hussin, Faridah
title	Preparation and Characterisation of Cross-Linked Sago Starch Phosphates
title_short	Preparation and Characterisation of Cross-Linked Sago Starch Phosphates
title_full	Preparation and Characterisation of Cross-Linked Sago Starch Phosphates
title_fullStr	Preparation and Characterisation of Cross-Linked Sago Starch Phosphates
title_full_unstemmed	Preparation and Characterisation of Cross-Linked Sago Starch Phosphates
title_sort	preparation and characterisation of cross-linked sago starch phosphates
granting_institution	Universiti Putra Malaysia
granting_department	Faculty of Food Science and Technology
publishDate	1998
url	http://psasir.upm.edu.my/id/eprint/9728/1/FSMB_1998_18_A.pdf
_version_	1747810997670772736

Preparation and Characterisation of Cross-Linked Sago Starch Phosphates

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