Isolation of Breadfruit Starch

Oct 13, 2025 by talynt.org 71 views

Modification of Breadfruit Starch (Artocarpus Altilis) into Nanoparticles Pati Breadfruit Phosphate through Cross Bonds with Sodium Tripolyphosphate

Introduction

The potential of breadfruit starch (Artocarpus altiil) as a raw material for the production of nanoparticles has been gaining attention in recent years. This study aims to modify breadfruit starch into nanoparticles pati breadfruit phosphate through cross bonds with sodium tripolyphosphate (STPP). The modification process involves three stages: isolation of breadfruit starch, manufacture of breadfruit starch nanoparticles, and cross bond reactions with STPP. The resulting nanoparticles pati breadfruit phosphate have been characterized using various methods, including FT-IR spectroscopy, SEM Electron Microscope, Substitution Degree Test (DS), Development Power Test, Solubility Test, and Viscosity Test.

Isolation of Breadfruit Starch

The first stage of the modification process involves the isolation of breadfruit starch using conventional methods. Breadfruit starch is a complex carbohydrate that is rich in amylose and amylopectin. The isolation process involves the extraction of starch from the breadfruit fruit, followed by purification and drying to obtain a pure starch powder.

Manufacture of Breadfruit Starch Nanoparticles

The second stage of the modification process involves the manufacture of breadfruit starch nanoparticles using the litnerization method or hydrolysis of starch acid. The litnerization method involves the use of a solvent to break down the starch molecules into smaller particles, while the hydrolysis method involves the use of acid to break down the starch molecules. The resulting nanoparticles have a size of about 0.30µm or 30nm, as measured using a Particle Size Analyzer (PSA).

Cross Bond Reactions with STPP

The third stage of the modification process involves the cross bond reaction with STPP. The reaction is carried out with a variation of STPP concentration (0,0004 mol; 0,0005 mol; 0,0006 mol) and reaction time (1 hour, 2 hours, 3 hours) at 45 ° C. The resulting nanoparticles pati breadfruit phosphate have been characterized using various methods, including FT-IR spectroscopy, SEM Electron Microscope, Substitution Degree Test (DS), Development Power Test, Solubility Test, and Viscosity Test.

Characterization of Nanoparticles Pati Breadfruit Phosphate

The characterization of nanoparticles pati breadfruit phosphate was carried out using various methods, including FT-IR spectroscopy, SEM Electron Microscope, Substitution Degree Test (DS), Development Power Test, Solubility Test, and Viscosity Test.

FT-IR Spectroscopy: FT-IR spectroscopy shows the presence of vibration peaks in wave numbers 3410.15 cm-1 which indicates the stretch of the OH group. The vibration peak in the wave number 1018.41 cm-1 indicates the presence of the P-O-C group, which is supported by the aliphatic absorption band P = O in the wave number 1050-995 cm-1. This absorption band is not found in the original breadfruit starch, but is found in phosphate starch.
SEM Electron Microscope: The results of morphological analysis using SEM show that the surface of the pati phosphate nanoparticles granules is denser than the original breadfruit starch.
Substitution Degree Test (DS): The DS test shows that the highest DS value is obtained in phosphate starch with a variation of STPP concentration of 0,0006 mol and a reaction time of 2 hours, which is 0.263.
Development Power Test: The characterization of phosphate starch with STPP concentration of 0,0006 mol and reaction time 2 hours indicates the value of development power = 0.6266 g/g.
Solubility Test: The solubility of phosphate starch with STPP concentration of 0,0006 mol and reaction time 2 hours is 13.20%.
Viscosity Test: The viscosity of phosphate starch with STPP concentration of 0,0006 mol and reaction time 2 hours is 0.5884 CP.

Conclusion

This study shows that the modification of breadfruit starch with STPP produces nanoparticles in the breadfruit phosphate with different characteristics from the original breadfruit starch. The resulting nanoparticles pati breadfruit phosphate have a broad application potential, such as as a thickening material, stabilization, and film forming in various food products, pharmacy, and cosmetics. This study opens opportunities for further development of the characteristics and potential applications of Nanoparticles Pati Bruk Fosphate.

Future Directions

The results of this study suggest that the modification of breadfruit starch with STPP can produce nanoparticles with different characteristics. Further studies are needed to explore the potential applications of these nanoparticles in various fields, such as food, pharmacy, and cosmetics. Additionally, the optimization of the modification process and the characterization of the resulting nanoparticles are necessary to fully understand their properties and potential applications.

References

[1] Litnerization method: This method involves the use of a solvent to break down the starch molecules into smaller particles.
[2] Hydrolysis method: This method involves the use of acid to break down the starch molecules.
[3] FT-IR spectroscopy: This method involves the use of infrared radiation to analyze the molecular structure of the starch.
[4] SEM Electron Microscope: This method involves the use of a scanning electron microscope to analyze the morphology of the starch.
[5] Substitution Degree Test (DS): This method involves the use of a chemical reaction to determine the degree of substitution of the starch.
[6] Development Power Test: This method involves the use of a chemical reaction to determine the development power of the starch.
[7] Solubility Test: This method involves the use of a solvent to determine the solubility of the starch.
[8] Viscosity Test: This method involves the use of a viscometer to determine the viscosity of the starch.
Q&A: Modification of Breadfruit Starch (Artocarpus Altilis) into Nanoparticles Pati Breadfruit Phosphate through Cross Bonds with Sodium Tripolyphosphate

Frequently Asked Questions

Q: What is the purpose of modifying breadfruit starch into nanoparticles pati breadfruit phosphate?

A: The purpose of modifying breadfruit starch into nanoparticles pati breadfruit phosphate is to create a new material with unique properties that can be used in various applications, such as food, pharmacy, and cosmetics.

Q: What is the process of modifying breadfruit starch into nanoparticles pati breadfruit phosphate?

A: The process of modifying breadfruit starch into nanoparticles pati breadfruit phosphate involves three stages: isolation of breadfruit starch, manufacture of breadfruit starch nanoparticles, and cross bond reactions with sodium tripolyphosphate (STPP).

Q: What is the role of sodium tripolyphosphate (STPP) in the modification process?

A: Sodium tripolyphosphate (STPP) is used to cross-link the starch molecules, creating a new material with unique properties.

Q: What are the characteristics of the resulting nanoparticles pati breadfruit phosphate?

A: The resulting nanoparticles pati breadfruit phosphate have a broad application potential, such as as a thickening material, stabilization, and film forming in various food products, pharmacy, and cosmetics.

Q: What are the potential applications of nanoparticles pati breadfruit phosphate?

A: The potential applications of nanoparticles pati breadfruit phosphate include:

Thickening material in food products
Stabilization in pharmacy and cosmetics
Film forming in various applications
Biomedical applications

Q: What are the benefits of using nanoparticles pati breadfruit phosphate?

A: The benefits of using nanoparticles pati breadfruit phosphate include:

Improved stability and shelf life
Enhanced performance and functionality
Reduced cost and environmental impact
Increased safety and efficacy

Q: What are the challenges associated with the modification of breadfruit starch into nanoparticles pati breadfruit phosphate?

A: The challenges associated with the modification of breadfruit starch into nanoparticles pati breadfruit phosphate include:

Difficulty in controlling the particle size and distribution
Limited understanding of the cross-linking mechanism
Potential toxicity and environmental impact

Q: What are the future directions for the modification of breadfruit starch into nanoparticles pati breadfruit phosphate?

A: The future directions for the modification of breadfruit starch into nanoparticles pati breadfruit phosphate include:

Optimization of the modification process
Characterization of the resulting nanoparticles
Exploration of new applications and markets
Development of new materials and products

Conclusion

The modification of breadfruit starch into nanoparticles pati breadfruit phosphate through cross bonds with sodium tripolyphosphate (STPP) is a promising approach for creating new materials with unique properties. The resulting nanoparticles pati breadfruit phosphate have a broad application potential, and further research is needed to fully understand their properties and potential applications.

References

[1] Litnerization method: This method involves the use of a solvent to break down the starch molecules into smaller particles.
[2] Hydrolysis method: This method involves the use of acid to break down the starch molecules.
[3] FT-IR spectroscopy: This method involves the use of infrared radiation to analyze the molecular structure of the starch.
[4] SEM Electron Microscope: This method involves the use of a scanning electron microscope to analyze the morphology of the starch.
[5] Substitution Degree Test (DS): This method involves the use of a chemical reaction to determine the degree of substitution of the starch.
[6] Development Power Test: This method involves the use of a chemical reaction to determine the development power of the starch.
[7] Solubility Test: This method involves the use of a solvent to determine the solubility of the starch.
[8] Viscosity Test: This method involves the use of a viscometer to determine the viscosity of the starch.