Effect of Phosphorylation on Starch Absorbency and Solubility
- September 18, 2020
- Posted by: RSIS Team
- Categories: Agriculture, IJRIAS
International Journal of Research and Innovation in Applied Science (IJRIAS) | Volume V, Issue III, January 2020 | ISSN 2454–6186
Effect of Phosphorylation on Starch Absorbency and Solubility
Aliyu Danmusa Mohammed* and Abdullah Musa Abdu
Department of Chemistry, Umaru Musa Yar’adua University, PMB 2218, Katsina, Nigeria
*Corresponding Author
Abstract: – Chemical modification is usually carried out to overcome the unstable properties of native starch and improve its physical and chemical properties during processing. In this study, phosphorylation of potato starch was carried out to determine the effect of phosphorylation on solubility and absorbency. Native potato starch was phosphorylated with sodium tripolyphosphate (STPP) at different percentage. The samples were characterized using FT-IR and SEM analyses. The FT-IR result shows a shift in absorption peak from 1342cm-1 in native starch to 1368cm-1 in the modified product due to the presence of phosphate group. While the SEM analyses shows an irregular oval shapes with smooth surface of different sizes in the native starch and rough surfaces as a result of disruption of ovular shapes. The native starch appeared to be insoluble in all the solvents used, while the phosphorylated starch tend to be slightly soluble in some of the solvents used. Water absorbency initially increases with increase in the phosphate groups present on the starch backbone, however, with more phosphate groups on the backbone (≥25% STPP), there is a noticeable decrease in the absorbency.
