Preparation of Starch Nanocrystals With Hydrophobic Property by Citric Acid Crosslinking
Keywords:
Rice starch, Hydrophobicity property, CrosslinkingAbstract
This study aims to produce and modify a starch nanocrystal to improve the hydrophobicity property. The rice starch was H2SO4 hydrolysis at 2.2 M with various hydrolysis times (5, 6, and 7 days). Citric acid with different concentrations (30, 40, and 50 %wt) was utilized to modify the surface by crosslinking. The physical and chemical properties of starch, starch nanocrystal, and modified starch nanocrystal were analyzed by X-ray diffraction powder, Fourier transforms infrared spectroscopy particle size analysis, and optical contract angle. The results showed the %crystallinity was increased by 48% when hydrolysis time at six days. The maximum contact angle at 79.0° was obtained at modified starch nanocrystal with 50%wt citric acid, which provided suitable hydrophobic material. The study can be an alternative way to apply rich flour in the drug and food industries.
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