Acetylation of breadfruit utarch by Using Acetic Anhydride

Abstract

This study was aimed to synthesis starch acetate from breadfruit starch using acetic anhydride by varying the weight of acetic anhydride (10, 15 and 20%) and reaction time (30, 60 and 90 minutes). The swelling power of the starches were determined by gravimetric techniques. Evaluation of the native starch and derivatives was conducted by using Fourier transform infrared (FTIR).The swelling power of starch acetate increased along with the length of the testing process. Acetylation of bread fruit starch using acetic anhydride by the addition of 20% acetic anhydride and reaction time 90 min resulted highest degree of substitution of 1.23.