Effect of Different Types of Phosphorylating Reagent on the Synthesis of Modified Tapioca Starch
Asaf K. Sugih, Livia Christabella, Hans Kristianto, Susiana Prasetyo
Chemical Engineering Department,
Parahyangan Catholic University,
Jl. Ciumbuleuit 94
Bandung 40141
Indonesia
Abstract
Tapioca starch is isolated from the root of cassava (Manihot esculenta) plant cultivated mainly in tropical areas of Asia, Africa, and America. Tapioca starch has very low residual impurities, bland flavor, and superior gel properties. Native and modified tapioca starch has been widely utilized for food applications. In this research, a preliminary study on the use of different types of phosphorylating reagents (Sodium Tripolyphosphate/ STPP, Sodium Trimetaphosphate/ STMP, and mixture of both reagents) on the synthesis of modified tapioca starch was performed. Phosphorylation of tapioca starch was performed at a temperature of 130 oC , initial suspension pH of 9, and an intake of STPP of 5 %-w/w and/ or STMP of 2 %-w/w based on dry starch. The experimental result shows that modified starch products with Degree of Substitution (DS) of 0.0084-0.0132 (correlated to P-content of 0.169-0.258 %-w/w) were obtained. The use of both STPP and STMP phosphorylating reagents gives starch products with increased solubility. Phosphorylation with all types of reagent also increases water and oil absorption capacity as well as paste clarity of tapioca starch. The result suggests that STPP and STMP are potential phosphorylating agents for modified tapioca starch preparation.
Keywords: Tapioca; Cassava Starch; Modified Starch; Phosphorylation
Topic: Chemical Engineering