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Preparation and water absorption of sweet potato starch hydrogel

Wan Gong

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Abstract

Novel hydrogel was prepared with the reaction of sweet potato starch and acetic anhydride,using 4-dimethylaminopyridine as esterification catalyst in the water. Sequent,precipitation in ethanol was conducted for isolation of the products. The optimum prepare conditions of sweet potato starch hydrogel were determinate. The FTIR results showed the group of carboxymethyl had been induced in starch molecule. Sweet potato starch hydrogel starch exhibited higher absorbency and higher viscosity and the transmittance are higher than that of native starch. Results showed sweet potato starch hydrogel has the fine absorbing water characteristic.

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What this paper is about

Novel hydrogel was prepared with the reaction of sweet potato starch and acetic anhydride,using 4-dimethylaminopyridine as esterification catalyst in the water. Sequent,precipitation in ethanol was conducted for isolation of the products. The optimum prepare conditions of sweet potato starch hydrogel were determinate. The FTIR results showed the group of carboxymethyl had been induced in starch molecule. Sweet potato starch hydrogel starch exhibited higher absorbency and higher viscosity and the transmittance are higher than that of native starch. Results showed sweet potato starch hydrogel has the fine absorbing water characteristic.

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Available abstract

Novel hydrogel was prepared with the reaction of sweet potato starch and acetic anhydride,using 4-dimethylaminopyridine as esterification catalyst in the water. Sequent,precipitation in ethanol was conducted for isolation of the products. The optimum prepare conditions of sweet potato starch hydrogel were determinate. The FTIR results showed the group of carboxymethyl had been induced in starch molecule. Sweet potato starch hydrogel starch exhibited higher absorbency and higher viscosity and the transmittance are higher than that of native starch. Results showed sweet potato starch hydrogel has the fine absorbing water characteristic.

Key concepts: Starch, Potato starch, Absorption of water, Chemistry, Acetic anhydride, Modified starch, Fourier transform infrared spectroscopy, Food science

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