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Preparation and characterization of cassava starch acetate with high substitution degree
This study presents a scalable method to acetylate cassava starch (CS), resulting in cassava starch acetate (CSA), a highly hydrophobic polymer suitable for coating and food packaging. FTIR confirmed the formation of CSA, with degrees of substitution (DS) ranging from 1.9 to 2.9. Thermogravimetric analysis indicated improved thermal stability with higher DS. SEM revealed structural changes in CSA. Structural characterization via NMR confirmed DS values and revealed regioselective substitution at the C6 position.
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- March 23, 2024