Preparation of Cassava Starch Laurate through in Situ Activation of Carboxylic AcidReport as inadecuate




Preparation of Cassava Starch Laurate through in Situ Activation of Carboxylic Acid - Download this document for free, or read online. Document in PDF available to download.

In this paper,cassava starch laurate was put through in situ activation of lauric acid with p-toluenesulfonyl chloride in pyridine. Starch laurate SI was characterized with FTIR spectra. DS of SI arranges from 0.53 to 2.72 with the variation of molar ratio of lauric acid and cassava starch 1.14: 1, 2.28: 1, 4.55: 1, 9.11: 1 mol-mol AGU, reaction time 2 h, 3 h, 4 h, and reaction temperature 80°C, 90°C, 100°C, 110°C. The highest DS 2.72 was obtained at the following conditions: molar ratio of lauric acid and cassava starch being 4.55: 1 mol- mol, reacted for 3 h at 100 ℃.

KEYWORDS

Cassava starch, hydrophobic modification, starch laurate

Cite this paper







Author: Xue-qiong Yin, Ye-ting Lin, Qin He, Yang Cao, Jiang Wang

Source: http://www.scirp.org/



DOWNLOAD PDF




Related documents