Extraction and Modification of Starch from Purple Taro Tuber, Colocasia esculenta B. Tini, Through Acetylation Method: Optimization of the Acetylation Process
Keywords:
Purple taro starch, Acetylation, Response Surface Methodology, Physicochemical propertiesAbstract
In this study, starch was extracted from non‒conventional purple taro tuber, Colocasia esculenta B. Tini and modified via acetylation method. The extracted starch was acetylated under varying acetic anhydride concentrations, reaction temperature, and time. The acetylation experiments were designed by Box–Behnken Design (BBD) whereas the effects of the variables on the acetylation process were studied at a significance of p < 0.05 with response surface methodology (RSM). The experimental results were subjected analysis of variance to come up with a quadratic model equation. The quadratic model showed that an acetic anhydride concentration of 9.70%, reaction temperature of 30.94 oC, and reaction time of 15.17 min, were found to be optimal to obtain a maximum yield of 40.31% acetyl content and 2.34 degree of substitution (DS). The amylose and amylopectin content, as well as the proximate composition of the native starch of purple taro tuber were determined according to the Association of Official Analytical Chemists (AOAC). The proximate composition of native and acetylated starches of purple taro tuber showed the moisture, crude protein, crude fat, ash, amylose, and amylopectin contents of 64.60 ± 3.68 & 2.95 ± 0.24%, 3.90 ± 0.33 & 0.97 ± 0.09 %, 2.96 ± 0.17 & 0.60 ± 0.22 %, 4.30 ± 0.47 & 0.50 ± 0.29 %, and 30.18 ± 0.67% & 69.82 ± 0.33% contents, respectively. On a dry weight basis, the purple taro tuber yielded 16.7 ± 0.16 % starch. The native starch (NS) and acetylated purple taro tuber starch (APTS) were characterized by determining their pH, hydration capacity, swelling power and solubility, FTIR, SEM, and XRD. The pH and hydration capacity of APTS were found to be 7.30 and 2.90 ± 1.17, respectively. The FTIR spectrum showed a successful introduction of the acetyl group as confirmed by the peak intensity improvements at 1720 cm-1, 1395 cm-1, and 1260 cm-1 wavenumbers. The SEM image showed the native and acetylated purple taro tuber starches had a polygonal, semi‒oval, and irregular shapes. The native and acetylated purple taro tuber starch showed a B‒type XRD pattern.
Keywords: Acetylation, BBD, Characterization, DS, Proximate analysis, Purple taro tuber, RSM
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