Synthesis and Characterization of low DS Succinate Derivatives of Cassava (Manihot esculenta Crantz) Starch

Abstract

Succinylation of cassava starch was carried out in aqueous medium to prepare derivatives with low degree of substitution (DS) and the physicochemical properties of the products were determined. A response surface design was used for the experiment with three levels of each of the three variables viz., concentration of succinic anhydride, reaction time and pH of the reaction medium. The reaction was followed in terms of the DS of the products and reaction efficiency (RE). The degree of substitution of the derivatives varied from 0.001 to 0.022 and reaction efficiency from 2.2 to 46.8%. The DS and RE showed an adequate fit to a second order polynomial model of the variables used. Succinylation brought about increase in the swelling volume, peak viscosity and paste clarity of the starch. However, the pasting temperature and solubility did not show any significant change. The in-vitro α-amylase digestibility of the succinylated derivatives decreased in comparison to that of native starch and this decrease correlated with a corresponding increase in DS.