OXY HÓA TINH BỘT HẠT MÍT SỬ DỤNG TÁC NHÂN NATRI HYPOCHLORITE: ẢNH HƯỞNG CỦA ĐIỀU KIỆN PHẢN ỨNG

Abstract

This study presents the results of the survey of optimal conditions for oxidation of jackfruit starch by sodium hypochlorite agent. The effect of oxidation agent concentration, starch/water ratio, pH, temperature and reaction time are assessed by the content of carbonyl and carboxyl and the recovery efficiency of oxidized starch. The results showed that the recovery efficiency was 98,61%; carbonyl and carboxyl contents of the oxidized starch were 0,37% and 0.98%, respectively. SEM images showed that OJS particles remained the original structure, the surface is slightly eroded and appeared small debris.  FTIR spectra of OJS appear absorption peak at 1744 cm-1 corresponding to the oscillation of the C=O group. XRD results showed that oxidation mainly occurred in the amorphous regions with the participation of amylopectin.