Effect of sodium hydroxide concentration on properties of carboxymethyl rice starch

• Main Authors: Rachtanapun P., Simasatitkul P., Chaiwan W., Watthanaworasakun Y.
• Format: Article
• Language: English
• Published: 2014
• Online Access: http://www.scopus.com/inward/record.url?eid=2-s2.0-84864820061&partnerID=40&md5=30ea9ba77f6e3f508c4ac5da9c78e95b; http://cmuir.cmu.ac.th/handle/6653943832/6735
• Institution: Chiang Mai University

Effect of sodium hydroxide (NaOH) concentrations on properties of carboxymethyl rice starch (CMS r) was investigated. Fourier transform-infrared (FTIR) spectrum confirmed that carboxymethylation took place on the starch molecules. The DS value of CMS r increased with increasing NaOH concentrations (10-40% w/v). However, when the level of NaOH concentration reached 50%, the DS of the CMS decreased. The viscosity of CMS r decreased with increasing NaOH concentrations. The morphology of native rice starch and CMS r was further investigated through scanning electron microscope (SEM). The mirco-structure revealed that the morphology of CMS r granules were more damage with increasing NaOH concentration which related with DS.