Effects Of Microwave And Ultrasonic Action On Cassava Starch Particles Of Crystalline And Reactivity

Starch, is a kind of renewable and biodegradable green chemical material. Because of their structural limitations, the industry rarely used directly, through physical, chemical and biological modification , availability of many materials with excellent performance. In this paper, use the microwave and ultrasonic, not changing the cassava starch particles, and through synthetic hydroxypropyl starch and dialdehyde starch.First, while maintaining the integrity of starch granule crystallinity of starch granules reduced the premise, microwave treatment of cassava starch obtained the best experimental conditions for water as solvent, configure the content of cassava starch suspensions 12.5%, microwave action time of 60s, power 160W. Ultrasonic treatment of cassava starch for the best experimental conditions of 5% sodium sulfate solution as the solvent, tapioca starch suspension was 16.7%, power is 400W, action time 300s.Second, the microwave and ultrasonic action of tapioca starch and cassava starch were compared by physical and chemical properties infrared spectrum and sem structure characterization. Experimental results is that the effect of tapioca starch transparency after increases, viscosity decreased, cassava starch activated amylase content in increasing, coagulation sink sex enhanced. Microwave and ultrasonic activated cassava starch kept the original cassava starch groups, no new functional group, crystallinity produced reduce, cassava starch granular surface appear eroded hole shape.Third, use the ultrasonic role of tapioca starch synthesis dialdehyde starch and hydroxypropyl starch. Results show that the effect of tapioca starch synthesis the oxidation degree of dialdehyde starch can reach 95.11% under the same conditions as above, the original cassava starch synthesis of dialdehyde starch 64.40% oxidation degree only. The effect of tapioca starch synthesis the hydroxypropyl starch than the original cassava starch substitution degree of synthesis of high 0.1170. After the role of the crystal structures of cassava starch is destroyed, the crystallinity decreased, reagents to better contacts with the starch, starch reaction activity increased.