Synthesis and characterization of highly acetylated sago starch

This study was carried out to understand and establish the changes in physicochemical
parameters of sago starch after acetylation. Highly substituted starch acetate was prepared
by reaction with native sago starch and acetic anhydride in organic solvent. Their formation
was confirmed by the titrimetric analysis and FT-IR. The presence of absorption band in FT-IR
at 1748 cm�1 confirmed the carbonyl group attachment. The thermal behavior of native and
acetyl substituted sago starch was investigated using thermo gravimetric analysis (TGA) and
DSC. The results reveal that highly substituted starch acetate was more thermally stable as
compared to native form. The XRD patterns showed loss of crystalline nature and its
transformation into amorphous form. The SEM study suggested that the smooth surfaces
of starch granules were changed into fibrous form after acetylation.