TY - JOUR
T1 - Study of cassava starch degradation using sonication process in aqueous sodium chloride
AU - Airlangga, Bramantyo
AU - Sugianto, Ayu Maulina
AU - Parahita, Ghaluh
AU - Puspasari, Febriyati
AU - Mayangsari, Novi Eka
AU - Trisanti, Prida Novarita
AU - Sutikno, Juwari Purwo
AU - Sumarno, Sumarno
N1 - Publisher Copyright:
© 2020 Society of Chemical Industry
PY - 2021/4
Y1 - 2021/4
N2 - BACKGROUND: Starch degradation is an important process that can increase starch utilization in some industrial applications. In many polysaccharide compounds, the addition of salt is an alternative method to enhance the structural degradation of starch by sonication. This study aimed to investigate the effect of sonication in aqueous NaCl solution on the structural degradation of cassava starch. RESULTS: This method produces reducing sugar which its amount is relatively smaller than the amount of total dissolved solid product. The maximum total reducing sugar (TRS) was 0.365 ± 0.005 kg m–3 (or about 7.3 mg g–1) that resulted by S50 for 60 min reaction. The increase of sonication amplitude was in line with the increase of granule defect in SEM image. X-ray diffraction (XRD) showed that the degradation process was characterized by rupturing of the amorphous region. CONCLUSION: The structural alteration and the increase in NaCl weight suggest that this process may become a useful method for starch modification.
AB - BACKGROUND: Starch degradation is an important process that can increase starch utilization in some industrial applications. In many polysaccharide compounds, the addition of salt is an alternative method to enhance the structural degradation of starch by sonication. This study aimed to investigate the effect of sonication in aqueous NaCl solution on the structural degradation of cassava starch. RESULTS: This method produces reducing sugar which its amount is relatively smaller than the amount of total dissolved solid product. The maximum total reducing sugar (TRS) was 0.365 ± 0.005 kg m–3 (or about 7.3 mg g–1) that resulted by S50 for 60 min reaction. The increase of sonication amplitude was in line with the increase of granule defect in SEM image. X-ray diffraction (XRD) showed that the degradation process was characterized by rupturing of the amorphous region. CONCLUSION: The structural alteration and the increase in NaCl weight suggest that this process may become a useful method for starch modification.
KW - biopolymers
KW - polysaccharides
KW - starch
KW - sugars
KW - ultrasound processing
UR - http://www.scopus.com/inward/record.url?scp=85093513061&partnerID=8YFLogxK
U2 - 10.1002/jsfa.10864
DO - 10.1002/jsfa.10864
M3 - Article
C2 - 33012019
AN - SCOPUS:85093513061
SN - 0022-5142
VL - 101
SP - 2406
EP - 2413
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
IS - 6
ER -