Preparations and Characterization of Sago Starch Dispersion and Modification

被引：2

作者：

Yahya, Siti Rohana ^{[1
]}

Rashid, Azura A. ^{[1
]}

Azahari, Baharin ^{[2
]}

机构：

[1] Univ Sains Malaysia, Sch Mat & Mineral Resources Engn, Engn Campus, Nibong Tebal 14300, Penang, Malaysia

[2] Univ Sains Malaysia, Sch Ind Technol, Minden 11800, Penang, Malaysia

来源：

ADVANCED X-RAY CHARACTERIZATION TECHNIQUES | 2013年 / 620卷

关键词：

sago starch; dispersion; modification; scanning electron microscopy; fourier transform infrared spectrometry; x-ray diffraction;

D O I：

10.4028/www.scientific.net/AMR.620.395

中图分类号：

T [工业技术];

学科分类号：

08 ;

摘要：

Sago starch was mechanically treated with a stirring ball mill using anchoid as dispersing agent. Sago starch chemical modification was obtained from grafting copolymerization with polybutylacrylate (PBA) to reduce hydrophilic properties. The mechanical dispersed and chemical modified sago starches were studied through scanning electron microscopy (SEM), fourier transform infrared spectrometry (FTIR), and x-ray diffraction (XRD) analysis.

引用

页码：395 / +

页数：2

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