700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ ReadersThis Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)
Research Article Open Access
Starch was isolated from Cocoyam (Colocasia antiquorium) and it was acylated using succinic anhydride to produce the starch succinate derivative. Starch succinate was prepared at various succinic anhydride concentrations. Ash content, protein and amylose contents were reduced following modification. No pronounced difference was observed between the X- ray pattern of native starch and modified starch samples, and the samples gave the characteristic B pattern of tuber starches. Modification of the starch by succinylation was confirmed by the presence of a characteristic band at 1734.06 cm-1, this revealed that a carbonyl stretching vibration of an ester group is present in the succinylated cocoyam starch but absent in the native cocoyam starch. The granules were ellipsoid in shape with 15 to 140 in width and 25 to 190 in height. Studies on the functional properties also revealed that both swelling capacity and solubility increased with temperature increase. The pasting temperature was reduced after succinylation. Setback tendency of the native starch was increased after modification but reduced with increase in concentration of succinic anhydride.
To read the full article Peer-reviewed Article PDF
Author(s): K N Awokoyaa LMNwokochab BA Moronkolac and DO Moronkolaa aDepartment of
Cocoyam starch, Succinylation, Blue value, Physicochemical properties., chemistry