Study on components and structure of difference Vietnamese starch sources | doi.page

Study on components and structure of difference Vietnamese starch sources

Science and Technology Development Journal - Natural Sciences2020Vol. 3(3), pp. 225–234

Abstract

In this study, we focused was on the determination of amylose and amylopectin components of starch from different plant sources in Vietnam by UV-VIS spectroscopy. Besides, the distribution of natural starch structure and crystallization level of different starches was also evaluated by FT-IR, XRD analysis methods. By UV-VIS absorption spectroscopy, we could quantify amylose and amylopectin contents which are the two main components in different starch sources in Vietnam. Our results have showed that corn starch sample had the highest amylose content at 28.22%wt. The degree of morphology in the structure is evaluated through FT-IR spectroscopy method and the crystallization ability of starch was determined by XRD diffraction method. These results showed that although the amylose content of arrowroot starch sample (27.24%) is higher than that of cassava starch (10.31%) or rice starch samples (17.10%), but the tightness rearrange level in the structure of dong starch is the smallest (0.2089) compared to cassava starch (0.2793) or rice starch (0.6645). After all these effective results, starch sample having the good properties and degree of crystallization as well as suitable amylose pectine content will be selected to for further plasticization and modification for the application in elaboration of biodegradable starch based composite materials.

Abstract

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