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Experimental and modeling studies on the synthesis and properties of higher fatty esters of corn starch
Junistia L.a, Sugih A.K.a, Manurung R.b, Picchioni F.a, Janssen L.P.B.M.a, Heeres H.J.a
a Chemical Engineering Department, Rijksuniversiteit Groningen, Netherlands
b School of Life Sciences and Technology, Institut Teknologi Bandung, Indonesia
[vc_row][vc_column][vc_row_inner][vc_column_inner][vc_separator css=”.vc_custom_1624529070653{padding-top: 30px !important;padding-bottom: 30px !important;}”][/vc_column_inner][/vc_row_inner][vc_row_inner layout=”boxed”][vc_column_inner width=”3/4″ css=”.vc_custom_1624695412187{border-right-width: 1px !important;border-right-color: #dddddd !important;border-right-style: solid !important;border-radius: 1px !important;}”][vc_empty_space][megatron_heading title=”Abstract” size=”size-sm” text_align=”text-left”][vc_column_text]This paper describes a systematic study on the synthesis of higher fatty esters of corn starch (starch laurate and starch stéarate) by using the corresponding vinyl esters. The reactions were carried out in DMSO using basic catalysts (Na2HPO4, K2CO3, and Naacetate). The effect of the process variables (vinyl ester to starch ratio, catalyst intake, reaction temperature and type of the catalyst) on the degree of substitution (DS) of the starch laurate and starch stearate esters was determined by performing a total of 54 experiments. The results were adequately modeled using a non-linear multivariable regression model (R2≥0. 96). The basicity of the catalyst and the reaction temperature have the highest impact on the product DS. The thermal and mechanical properties of some representative product samples were determined. High-DS products (DS = 2.26-2.39) are totally amorphous whereas the low-DS ones (DS = 1.45-1.75) are still partially crystalline. The thermal stability of the esterlfied products is higher than that of native starch. Mechanical tests show that the products have a tensile strength (stress at break) between 2.7-3.5 MPa, elongation at break of 3-26%, and modulus of elasticity of 46-113 MPa. © 2009 WILEY-VCH Verlag GmbH & Co. KGaA.[/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Author keywords” size=”size-sm” text_align=”text-left”][vc_column_text]Basic catalysts,Corn starches,Degree of substitutions,Elongation at breaks,Mechanical tests,Modeling studies,Modulus of elasticities,Multivariable regression models,Native starches,Non-linear,Process Variables,Product properties,Reaction temperatures,Starch esters,Starch ratios,Systematic studies,Thermal and mechanical properties,Thermal stabilities,Vinyl esters,Vinyl laurate,Vinyl stearate[/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Indexed keywords” size=”size-sm” text_align=”text-left”][vc_column_text]Esterification,Product properties,Starch esters,Vinyl laurate,Vinyl stearate[/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Funding details” size=”size-sm” text_align=”text-left”][vc_column_text][/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”DOI” size=”size-sm” text_align=”text-left”][vc_column_text]https://doi.org/10.1002/star.200800076[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_column_text]Widget Plumx[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][/vc_column][/vc_row]