Studies on the optimisation of preparation of succinate derivatives from corn and amaranth starches
2002
Bhandari, P.N. | Singhal, R.S.
Conditions for the preparation of half esters of corn and small sized (1-2 micrometer) waxy amaranth starch using succinic anhydride were compared in a non-aqueous medium. The synthesis was followed in terms of % succinyl content and the degree of substitution (DS). The parameters optimised included succinic anhydride concentration, reaction time and starch/pyridine ratio required in the process. Succinate derivatives from both the starches gave DS as a function of the succinic anhydride concentration and reaction time. A starch/pyridine ratio of 1:2 was found to be necessary for the reaction to be carried out smoothly.
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