PREPARATION AND CHARACTERIZATION OF STARCH–CITRONELLAL INCLUSION COMPLEXES

• Main Author: Lidya Wati, Finka
• Format: Final Project
• Language: Indonesia
• Subjects: Kimia
• Online Access: https://digilib.itb.ac.id/gdl/view/68055
• Institution: Institut Teknologi Bandung

Starch consists of amylose and amylopectin. Starch can be modified using a noncovalent approach by forming a complex between amylose and a hydrophobic compound, such as citronellal. Amylose and citronellal form an inclusion complex which results in a single helical structure of amylose. This structural change hinders the hydrolysis of amylose, which converts the starch into slowly digestible starch (SDS). SDS can be a great source of carbohydrates because it can decrease the risk of cardiovascular disease, type 2 diabetes, and obesity. In this study, starch from cassava was isolated with percentage recovery of 17,4% (w/w). The inclusion complex was made by mixing starch and citronellal at 85 oC for 2 hours with various concentrations of citronellal 3%, 5%, 7%, and 9% (w/w by weight of starch). The complexes were characterized using FTIR (Fourier-Transform Infrared), UV-Vis (Ultraviolet-Visible), XRD (X-Ray Diffraction), SEM (Scanning Electron Microscopy), and TGA (Thermogravimetric Analysis). FTIR characterization showed that the vibrations of citronellal disappeared in the complexes spectrums which indicated that citronellal was located inside the amylose helix channel. Citronellal UV-Vis spectrum showed a new peak which appeared from 278 nm to 332 nm which was not found in the complexes spectrums. Complexes diffractograms showed peaks at 2? 13o, 18o, and 20o, which indicated the formation of V7-amylose single helix structures. SEM micrographs showed morphological differences between starch and inclusion complexes. In addition, the results of TGA characterization showed that the starch–citronellal complexes had different thermal degradation profiles compared to pure starch and pure citronellal. Based on these results, it can be concluded that the starch–citronellal inclusion complexes were successfully formed. Enzymatic degradation assay using ?-amylase enzyme showed that the inclusion complexes had digestibility resistances of up to 7,8–24,2% higher than pure starch.