Anda di halaman 1dari 9

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CHEMICAL MODIFICATION OF CASSAVA STARCH BY CARBOXYMETHYLATION


REACTIONS USING SODIUM MONOCHLORO ACETATE AS MODIFYING AGENT
SIMN E. BARRIOS1, JESS M. CONTRERAS1, FRANCISCO LPEZ-CARRASQUERO1, ALEJANDRO J. MLLER2.
1
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5101A, Venezuela.
2
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Caracas 1080A, Venezuela.
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Recibido: marzo 2011

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ABSTRACT
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Keywords: &DVVDYDVWDUFKFDUER[\PHWK\ODWLRQFDUER[\PHWK\OVWDUFKUKHRORJ\ELRSRO\PHUV

MODIFICACION QUMICA DEL ALMIDON DE YUCA MEDIANTE REACCIONES


DE CARBOXIMETILACIN USANDO MONOCLORO ACETATO DE SODIO COMO
AGENTE MODIFICANTE
RESUMEN
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one of the most important crops in some tropical countries.
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there is a huge gap in terms of rheological studies relating
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ANALYTICAL METHODS

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range of 0.1 to 1000 s-1.
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100

Figure 1. FTIR spectra of: (A) native cassava starch and (B) CMS prepared in water (The IR spectra of CMSs obtained
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shear rate plateau value, therefore, the values reported
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effect observed in the nucleophilic substitution reaction
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Figure 2. (A)6KHDUYLVFRVLW\DVDIXQFWLRQRIVKHDUUDWHIRUWZRGHULYDWLYHVFKRVHQDVH[DPSOHVIURPTable 2 with a


VWDUFKPRGLHU1D2+PRODUUDWLRRI(B) Zero-shear viscosities of the derivatives obtained in water with the
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Substitution

(mol:mol) (a)

degree (a)

50

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0.14

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60

1:1

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0.016

75

1:1

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75

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Solvent

Reaction time (h)

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C2

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C4

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in Figure 3, for both solvents, longer reaction times and
higher temperatures increase the DS.

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that high DS values and large solution viscosities of the
GHULYDWLYHV SUHSDUHG LQ ZDWHU DUH IDYRUHG E\ D PRGHUDWH These results indicate that an increase in reaction temperature
WHPSHUDWXUH &  ORQJ UHDFWLRQ WLPH  KRXUV  DQG DQ DQG WKH FRQFHQWUDWLRQ RI PRGLI\LQJ DJHQW UHVXOWV LQ DQ
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values.

Figure 3. 9DOXHVRIGHJUHHVRIVXEVWLWXWLRQ '6 DQGLQLWLDOYLVFRVLWLHVRIWKHPRGLHGVWDUFKHV VHHTable 3): (A)


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A COMPARISON OF THE ZERO SHEAR ZDWHU LH3DV 7KLVVDPSOHLVFRPSDUHGLQ)LJXUH
VISCOSITIES OF SOLUTIONS OF CMS AND ZLWKWKHEHVW&06VREWDLQHGLQ'062DQGZDWHU VDPSOHV
ACTIVATED STARCH.
& DQG & LQ7DEOH  $ ORJDULWKPLF VFDOH ZDV XVHG WR
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DQG &06V WKH IRUPHU ZDV DFWLYDWHG ZLWK WKH IROORZLQJ DOPRVWWZRRUGHUVRIPDJQLWXGHKLJKHUWKDQWKDWRIZDWHU
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103

Figure 4. Zero shear viscosity values for the indicated aqueous solutions of: activated native cassava starch, and
VDPSOHV&DQG&IURPTable 3.
CONCLUSIONS

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FDVVDYDVWDUFKHPSOR\LQJ,3'062RUZDWHUDVVROYHQWV
DVSUHYLRXVO\UHSRUWHGLQWKHOLWHUDWXUH1HYHUWKHOHVVZKHQ It is important to monitor the degradation of the starch
,3LVHPSOR\HGWKHSURFHVVDSSHDUVWREHFRQQHGWRWKH GXULQJ WKH FDUER[\PHWK\ODWLRQ UHDFWLRQ LQ WKLV FDVH ZH
surface of the starch particles and the products obtained in HPSOR\HG VROXWLRQ YLVFRVLW\ DV D TXDOLWDWLYH PHDVXUH RI
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higher degrees of substitution. This fact indicates that
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56, 307-314.
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acuoso. Revista de la Facultad de Ingeniera de la
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MOORTHY S., ANDERSSONB L., ELIASSONC A-C., SANTACRUZB
S., RUALESD J.  'HWHUPLQDWLRQRIDP\ORVHFRQWHQW
in different starches using modulated differential
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of reaction parameters on the preparation and properties
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105