| Issue |
MATEC Web Conf.
Volume 156, 2018
The 24th Regional Symposium on Chemical Engineering (RSCE 2017)
|
|
|---|---|---|
| Article Number | 01027 | |
| Number of page(s) | 4 | |
| Section | Biochemical and Biomedical Engineering | |
| DOI | https://doi.org/10.1051/matecconf/201815601027 | |
| Published online | 14 March 2018 | |
Effect of pH on Physicochemical Properties of Cassava Starch Modification Using Ozone
1
Vocational Program Study of Chemical Engineering Diponegoro University, Jl.Prof. Soedarto, SH, Tembalang, Semarang, Indonesia 50275
2
Departement of Chemical Engineering, Faculty of Engineering, Diponegoro University, Jl.Prof. Soedarto, SH, Tembalang, Semarang, Indonesia 50275
* Corresponding author: siswo.sumardiono@che.undip.ac.id
Nowadays, starch modification is carried out in order to change the native properties into the better ones, such as high stability, brightness, and better texture. The objectives of this study are to investigate the effect of pH on carboxyl content, swelling power, and water solubility of starch. This research was divided into two main stages, i.e. starch modification by ozone oxidation and analysis. The physicochemical properties of modified cassava starch were investigated under various reaction pH of 7-10 and the reaction time between 0-240 minutes. Reaction condition at pH 10 provided the higher value of carboxyl content and water solubility, but the lower of swelling power. This increase in solubility indicates that the modified oxidation starch readily dissolves in water, due to its small size granules and high amylose content. The significant changes of both parameters were achieved in the first 120 minutes of ozone reaction times. The graphic pattern of water solubility was in contrast with swelling power.
© The Authors, published by EDP Sciences, 2018
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (http://creativecommons.org/licenses/by/4.0/).
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