The structural modification of cassava starch using a saline water pretreatment

Abstract

The cassava has been modified successfully by using the saline water, which was abundantly available on the planet. The biomass was submerged in saline waters that salt concentrations were altered at 0, 3.5 percent (seawater) and 10 percent (w/w) and were kept 5 days. After recovery by washing steps, the treated solids were characterized by using XRD (X-ray diffraction), FTOR (Fourier transform infra-red), and SEM (Scanning electron microscopic). The results showed that the XRD pattern of saline water pretreatment decreased significantly. The biggest decrease of X-ray intensity occurred at around 18 o. Meanwhile, the fingerprint of FTOR revealed the transmittance intensity of infra-red ray of saline water treated solid inclined for all wave constant numbers, suggesting that many hydrogen bonds were disconnected. Those findings also were enhanced by SEM pictures that showed the change of surface morphology of treated biomass. Ot was indicative that cassava structure was modified becoming more textured after employing saline water pretreatment. This work is an innovative finding to gradually substitute commercial ionic liquids that are very expensive with saline water for biomass pretreatment.

A comparative study of the structures, crystallinities, Miller indices, crystal parameters, and particle sizes of microwave- and saline water-treated cassava starch

“…Using the Segal equation, the crystallinity of the substrate was determined to be 48.6%. This was comparable with the value reported in a previous study on the crystallinity of saline water-treated substrates determined using another analytical method (Sangian et al 2018). The Soltys Equation predicted a crystallinity of 48.0%, which is consistent with that determined using the Segal equation.…”

Using Carboxymethyl Cellulose as the Additive With Enzyme-Catalyzed Carboxylated Starch to Prepare the Film With Enhanced Mechanical and Hydrophobic Properties

“…Natural starch has the disadvantages of poor water solubility, low degree of emulsification and gelatinization, and low stability, which limits the application range of natural starch in various industries (Kim et al, 2017 ; Remya et al, 2018 ; Escobar-Puentes et al, 2020 ; Chen et al, 2021 ). Therefore, modified starches are prepared by introducing new or changing functional groups through physicochemical and biological modifications to equip starch with new characteristics (Sangian et al, 2018 ; Xiao et al, 2018 ; Li et al, 2020 ; Menzel, 2020 ; Torbica et al, 2020 ). Because of its strong hydrophilicity and polarity, carboxylated starch has been widely used in drug carriers, adsorbents, flocculants, and other applications (Shahriarpanah et al, 2016 ; Sarmah and Karak, 2020 ).…”