Synthesis of starch ferulate and its characterization

Abstract

Starch ferulates were synthesized by reaction of cassava (Manihot esculental) starch with and without debranching and ferulic acid at differental concentrations (0.02, 0.05, 0.1g ferulic acid/g starch and their characterizations were investigated in this study. The effect of enzyme and concentration of ferulic acid on physico-chemical properties and antioxidant activity were determined. The degree of substitution of starch ferulates from debranched starch were significantly higher than one of those without debranching. All of starch ferulates exhibited the B-type crystalline structure. The viscosity of starch ferulates was significantly lower than native cassava starch while the solubility was higher than native starch. The antioxidant activity of starch ferulates were significantly different. Starch ferulates with high substitution of ferulic acid and debranched starch had high antioxidant activity with 33.94±1.12 and 6.8±0.42 for S1.0 and S0.2, respectively. The starch ferulates from debranched starch were highly resistant to the hydrolysis by α- amylase. Therefore, starch ferulates could be used in functional food and pharmaceutical industries with high antioxidation, resistant starch content and crystalline degree.

Keyword Starch ferulate Ferulic acid Pullulanase Antioxidation