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Study on the morphology, crystalline structure and thermal properties of yam starch acetates with different degrees of substitution

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Abstract

This study was carried out to understand and establish the changes in physicochemical properties of starch extracted from Chinese yam (Dioscorea opposita Thunb.) after acetylation. Yam starch acetates with different degrees of substitution (DS) were prepared by the reaction of yam starch with glacial acetic acid/acetic anhydride using sulfuric acid as the catalyst. Their formation was confirmed by the presence of the carbonyl signal around 1750 cm−1 in the Fourier transform infrared (FT-IR) spectra. The thermal behavior of the native starch and starch acetate were investigated using thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC). The results reveal that the starch acetates are more thermally stable than the native starch. The starch esters showed 50% weight loss at temperatures from 328°C to 372°C, while the native starch underwent 50% weight loss at 325°C. The glass transition temperature (T g) of the starch decreased from 273°C to 226°c. The X-ray diffraction (XRD) patterns could be classified as typical of the C-type for yam starch. X-ray diffraction also showed the loss of the ordered C-type starch crystalline structure and the degree of crystallinity of starch decreased from 36.10% to 10.96% with the increasing DS. The scanning electron microscopy (SEM) suggested that the most of the starch granules disintegrated with many visible fragments with the increasing DS.

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Authors and Affiliations

  1. School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072, China

    Xu Wang, WenYuan Gao & KeFeng Li

  2. College of Bioengineering, Tianjin University of Science and Technology, Tianjin, 300457, China

    LiMing Zhang, Yi Liu & WeiGuang Xie

  3. Institute of Medicine Plant, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, 100094, China

    PeiGen Xiao

  4. College of Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, 300193, China

    LiPing Yao

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  1. Xu Wang
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  2. WenYuan Gao
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  5. LiPing Yao
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  6. Yi Liu
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  8. WeiGuang Xie
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Correspondence to WenYuan Gao.

Additional information

Supported by the funds for New Century Elite of Education Ministry (Grant No. E105001), the funds from the Tianjin Municipal Science and Technology Commission (Grant No. 07JCZDJC05400) and Natural Science Foundation of Tianjin Municipal (Grant No. 08JCZDJC15300)

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Wang, X., Gao, W., Zhang, L. et al. Study on the morphology, crystalline structure and thermal properties of yam starch acetates with different degrees of substitution. Sci. China Ser. B-Chem. 51, 859–865 (2008). https://doi.org/10.1007/s11426-008-0089-1

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  • DOI: https://doi.org/10.1007/s11426-008-0089-1

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