Effect of Catalyst and Cross‐Linker Concentrations on the Functional and Chemical Properties of Sago Starch

This study aims to analyze the chemical characteristics of sago starch cross‐linked with sodium trimetaphosphate (STMP) and sodium chloride as a catalyst. The modified sago is applied as a functional material, such as for a drug delivery matrix. The study investigates the effects of cross‐linker age...

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Published in:Starch - Stärke 2022-05, Vol.74 (5-6), p.n/a
Main Authors: Sondari, Dewi, Restu, Witta Kartika, Septevani, Athanasia Amanda, Suryaningrum, Riska, Burhani, Dian, Widyaningrum, Bernadeta Ayu, Putri, Rahmawati
Format: Article
Language:English
Subjects:
Catalysts
Chemical properties
cross‐links
Drug delivery
Fourier transforms
Freeze-thawing
Functional materials
Infrared spectra
Infrared spectroscopy
Phosphorylation
Sago
sago starch
Sodium
Sodium chloride
sodium trimetaphosphate
Spectrum analysis
Starch
Vibration
Water baths
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Summary:This study aims to analyze the chemical characteristics of sago starch cross‐linked with sodium trimetaphosphate (STMP) and sodium chloride as a catalyst. The modified sago is applied as a functional material, such as for a drug delivery matrix. The study investigates the effects of cross‐linker agents and catalysts (starch/STMP/catalyst) on swelling factor, solubility, and freeze‐thaw stability. The functional and chemical properties of commercial and modified sago starch are comparatively studied. Modified sago starch samples are produced by adding various amounts of sodium trimetaphosphate (0.5, 1.0, and 2.0 g) and the catalyst of sodium chloride (2.0 and 4.0 g) into the reactor in a water bath hotplate at 70 °C and 300 rpm for an hour. The spectra of Fourier transform infrared (FTIR) demonstrate new bands related to phosphorylation. The intensity of the vibration peak of –P = O bending at 1150–1414 cm–1 and P–O–C stretching at 995–1050 cm–1 appears in the spectra of the samples. The spectra from FTIR spectroscopy confirm that the commercial sago starch is successfully modified. The chemical characteristics of sago starch cross‐linked with sodium trimetaphosphate (STMP), and sodium chloride as a catalyst are analyzed in this study. The effects of cross‐linker agents and catalysts (starch/STMP/catalyst) on swelling factor, solubility, and freeze‐thaw stability are investigated. The functional and chemical properties of commercial and modified sago starch are comparatively studied.
ISSN:0038-9056
1521-379X
DOI:10.1002/star.202000266