Response Surface Methodology for the Optimization and Characterization of Cassava Starch-graft-Poly(acrylamide)

被引:26
作者
Jyothi, Alummoottil N. [1 ]
Sreekumar, Janardhanan [2 ]
Moorthy, Subramoney N. [1 ]
Sajeev, Moothandaserry S. [1 ]
机构
[1] Cent Tuber Crops Res Inst, Div Crop Utilizat, Thiruvananthapuram 695017, Kerala, India
[2] Cent Tuber Crops Res Inst, Sect Extens & Social Sci, Thiruvananthapuram 695017, Kerala, India
来源
STARCH-STARKE | 2010年 / 62卷 / 01期
关键词
Cassava starch; Graft copolymerization; Response surface methodology; SEM; X-ray diffraction; GRAFT-COPOLYMERIZATION; STARCH; EFFICIENCY; ACID);
D O I
10.1002/star.200900157
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Response surface methodology (RSM) was employed for the synthesis of cassava starch-graft-poly(acrylamide) using ceric ammonium nitrate as free radical initiator. Concentration of acrylamide, concentration of ceric ammonium nitrate, reaction temperature and duration of reaction were optimized using a 4-factor 3-level Box-Behnken design. The dependent variables were percentage grafting (%G) and grafting efficiency (GE). Second order polynomial relationships were obtained for %G and GE, which explained the main, quadratic and interaction effects of factors. The highest%G and GE obtained were 174.8% and 90.7%, respectively. The optimum values of parameters predicted through RSM were 20 g acrylamide/10 g dry starch, 3.3 g/L ceric ammonium nitrate, 180 min reaction duration and 45 degrees C temperature with a %G of 190.0. For GE, the predicted levels of factors for the optimum value of 90.8% were 17.5 g acrylamide/10 g dry starch, 4.1 g/L ceric ammonium nitrate, 180 min reaction duration and 55 degrees C temperature. The graft reaction was confirmed by FTIR analysis, where the absorption bands corresponding to the C=O stretching and N-H bending of the -CONH2 group were observed. Scanning electron microscopic studies on grafted starches revealed that the granular structure of the starch was affected by the reaction. X-ray diffraction analysis showed that the crystallinity of starch was decreased as a result of grafting and the reduction was higher for the grafted starches with higher percentage grafting.
引用
收藏
页码:18 / 27
页数:10
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