Carboxymethyl Jackfruit Seed Starch: synthesis, characterization, and influence of reaction parameters

Abstract

Abstract Carboxymethyl jackfruit seed starch (CMS) was synthesized under different reaction conditions. The influence of sodium hydroxide concentration, monochloroacetic acid (MCA) concentration, IPA-water ratio, solvent-starch ratio, reaction time, and temperature were evaluated for degree of substitution (DS). Results have shown that the optimal DS of 0.68 was obtained at 50 °C, 90 minutes in solvent-starch ratio and isopropanol-water were 8:1 and 10:0. The ratio of sodium hydroxide and monochloroacetate acid moles to anhydroglucose unit (AGU) moles for the optimal DS were 1 and 1. Scanning electron microscope (SEM) of CMS particles showed the starch grain structure remains the same but the surface appeared many alveolar holes and no longer smooth as MS. Fourier transform infrared spectra (FTIR) of CMS and MS confirmed that carboxymethylation takes place on native starch molecules when the absorption band appears at a wavenumber of 1643 cm−1 corresponding to the vibrations of featured functional C=O group in CMS structure.