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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
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one of the most important crops in some tropical countries.
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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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VWDUFKPRGLHU1D2+PRODUUDWLRRI(B) Zero-shear viscosities of the derivatives obtained in water with the
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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
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values.

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A COMPARISON OF THE ZERO SHEAR ZDWHULH3DV7KLVVDPSOHLVFRPSDUHGLQ)LJXUH
VISCOSITIES OF SOLUTIONS OF CMS AND ZLWKWKHEHVW&06VREWDLQHGLQ'062DQGZDWHUVDPSOHV
ACTIVATED STARCH.
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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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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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MOORTHY S., ANDERSSONB L., ELIASSONC A-C., SANTACRUZB
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