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Chemistry and Industry of Forest Products ›› 2015, Vol. 35 ›› Issue (1): 89-93.doi: 10.3969/j.issn.0253-2417.2015.01.014

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Pretreatment of Cassava Starch and Its Effect on Enzymatic Synthesis of Rosin Starch Ester

LI He1, LIN Ri-hui2, LONG Han1, WANG Sheng1, CHEN Ran-qiong1, WEI Cheng-yu1   

  1. 1. Guangxi Colleges and Universities Key Laboratory of Utilization of Microbial and Botanical Resources;College of Marine Sciences and Biotechnology, Guangxi University for Nationalities, Nanning 530006, China;
    2. Key Laboratory of New Techniques for Chemical and Biological Conversion Process;School of Chemistry and Chemical Engineering, Guangxi University for Nationalities, Nanning 530006, China
  • Received:2013-12-02 Online:2015-02-25 Published:2015-03-05

Abstract: Pretreatment of cassava starch with NaOH/Urea and its effect on enzymatic synthesis of rosin starch ester were studied in this paper. The granule morphology and crystal structure of pretreated cassava starch were characterized by SEM, FT-IR, and XRD methods. The results showed that the granule of starch still maintained a certain round or oval morphological structure after pretreatment, but its surface was broken and exhibited some kinds of crack. The crystallinity of pretreated cassava starch was reduced. Based on the comparison of physicochemical properties between cassava starch and pretreated cassava starch, it was showed that the dissolution rate and transparency of pretreated cassava starch increased 38.2 percent and 9.1 percent, and the relative viscosity went down. Enzymatic esterifications of cassava starch and pretreated cassava starch with rosin were carried out. The degree of substitutions(DS) of the esterifications were determined in order to investigate the effect of pretreatment on the reaction. The results indicated that pretreatment increased the degree of substitution of esterified products remarkably, and the DS value of 0.102 was achieved. FT-IR analysis showed that a new peak at 1720 cm-1 was observed in the spectra of esterified products produced from pretreated cassava starch, which corresponded to CO stretching in the ester group. The results indicated that the chemical reactivity of pretreated cassava starch increased significantly.

Key words: rosin, cassava starch, pretreated, esterification, immobilized lipase

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