UPM Institutional Repository

Physiochemical properties of sago starch modified by acid treatment in alcohol


Yiu, Pang Hung and Loh, S. L. and Amarthalingam, Rajan and Wong, Sie Chuong and Bong, Choon Fah Joseph (2008) Physiochemical properties of sago starch modified by acid treatment in alcohol. American Journal of Applied Sciences, 5 (4). pp. 307-311. ISSN 1546-9239; ESSN: 1554-3641


Sago starch is usually chemically modified to overcome and improve the unstable properties of native sago starch during processing. In this study, sago starch was treated in hydrochloric acid in the presence of methanol, ethanol and 2-propanol at 45°C for 1 hour. Granule size, granular structure and solubility of the modified starch were investigated. Results showed that recovery yields of the modified starch were in excess of 57% with a maximum recovery of 94%, and the average granule size of the starch ranged from 24.8 to 30.1 µm. Images under light microscope revealed some internal fissures in starch granules after acid-alcohol treatment. Acid concentration had a pronounced effect on the degree of polymerization. The degree of polymerization progressively decreased as the carbon number of the alcohol increased. This study showed that sago starch can be modified through hydrolysis and alcoholysis to give various limit dextrins with high solubility.

Download File

[img] PDF
Restricted to Repository staff only

Download (93kB)

Additional Metadata

Item Type: Article
Divisions: Faculty of Agriculture and Food Sciences
DOI Number: https://doi.org/10.3844/ajassp.2008.307.311
Publisher: Science Publications
Keywords: Sago starch; Acid hydrolysis; Alcoholysis; Starch degradation
Depositing User: Norhazura Hamzah
Date Deposited: 25 Apr 2013 07:47
Last Modified: 29 Nov 2017 05:13
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.3844/ajassp.2008.307.311
URI: http://psasir.upm.edu.my/id/eprint/16215
Statistic Details: View Download Statistic

Actions (login required)

View Item View Item