Isolation and Chemical Modification of White Sorghum (Sorghum Vulgare) Starch

Ahmed Salisu¹ , Ibrahim Usman Gafai² , Saadatu Salisu Abdu³

Section:Research Paper, Product Type: Journal-Paper
Vol.10 , Issue.4 , pp.16-23, Dec-2023

Online published on Dec 31, 2023

Copyright © Ahmed Salisu, Ibrahim Usman Gafai, Saadatu Salisu Abdu . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
 

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Abstract :
Physical, chemical, thermal, morphological and functional properties of native starches differ greatly from one another. Modification of native starch is widely used to enhance its functional properties. In this study, native starch was isolated from white sorghum using wet-milling method and subjected to chemical modifications via oxidation, acetylation and acid-thinning. The isolated native starch and the modified starches were characterized using FTIR technique in order to confirmed the chemical modification by using the following agents; hydrochloric acid (HCl), sodium hypochlorite (NaOCl) and acetic anhydride ((CH?CO)?O) for acid-thinning, oxidation and acetylation, respectively. After the reactions, FTIR spectra revealed some changes in the absorption bands which confirmed the success of the modifications. The absorption peaks at around 1640.7cm-1 was an evidence that the hydroxyl groups (-OH) of native starch have been chemically transformed into carbonyl (-C=O) via oxidation and acetylation reactions. Physicochemical properties determined showed that acetylation of the native starch improved swelling capacity with the highest value of 69g/g at 90oC while oxidation and acid-thinning have the values of 33g/g and 30g/g, respectively. Oxidation and acid-thinning both significantly increased solubility with values 157% and 110% respectively, whereas acetylated derivative was the least. After oxidation and acetylation reactions, the starch`s hydrophilic inclination enhanced, thus oxidized and acetylated starches have more water absorption capacity having the highest value of 56% and 83% respectively, however, acid-thinning decreased water absorption having the least value of 34%. Following oxidation and acetylation, oil absorption capacity increased with 91% for the oxidized and 95% for acetylated starch, however, for acid-thinned starch it reduced to 67%. The ability of native starch to gel was diminished by oxidation and acetylation having the least gelation concentration (LGC) of 9 and 10 respectively.

Key-Words / Index Term :
White sorghum, Starch, Oxidation, Acetylation, Acid-thinning, Physicochemical properties.

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