Characterization of Native and Oxidized Cassava Starch Prepared Using a Solution Plasma Process

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Published: Jun 21, 2020
Keywords:
Solution plasma process Oxidized cassava starch Hydroxyl radical Carbonyl Carboxyl

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Nattha Klanarong
Department of Industrial Engineering, Faculty of Engineering, Naresuan University
Samorn Hirunpraditkoon
Department of Industrial Engineering, Faculty of Engineering, Naresuan University
Nagahiro Saito
Department of Molecular Design and Engineering, Nagoya University, Chikusa-ku, Nagoya 464-8603, Japan
Isarawut Prasertsung
Department of Biotechnology, Faculty of Technology, Mahasarakham University

Abstract

In this work, a solution plasma process (SPP) was used to treat cassava starch suspensions in order to prepare oxidized cassava starch. The plasma treatment time and pulsed frequency were varied from 0 to 300 min and from 15 to 30 kHz, respectively. Oxidation levels were determined by carbonyl and carboxyl content which formed on the cassava starch granules after oxidation with SPP. The amylose content of untreated and plasma treated cassava starch was then determined. FT-IR was employed to analyze the chemical structural change of cassava starch plasma treated samples. Oxidation levels tended to increase as time and pulsed frequency of plasma treatment increased. The amylose contents decreased due to depolymerization of the cassava starch by oxidation with SPP. FT-IR spectra exhibited important peaks occurring on plasma treated cassava starch from 1737-1742 cm-1, which were identified as carbonyl and carboxyl groups formed during the oxidation process.

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How to Cite
Klanarong, N., Hirunpraditkoon, S. ., Saito, N. ., & Prasertsung, I. . (2020). Characterization of Native and Oxidized Cassava Starch Prepared Using a Solution Plasma Process. Naresuan University Engineering Journal, 15(1), 81–87. Retrieved from https://ph01.tci-thaijo.org/index.php/nuej/article/view/239914
Issue
Vol. 15 No. 1 (2020): January-June
Section
Research Paper

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