Selective Comparison of Native and Nanocrystals of White and Yellow Yam Starches

Abraham Olasupo OLADEBEYE; Aladesanmi Augustine OSHODI; Isiaka Adekunle AMOO; Alias Abd KARIM

Authors

Abraham Olasupo OLADEBEYE Polymer Technology Department, Auchi Polytechnic, Auchi
Aladesanmi Augustine OSHODI Department of Chemistry, Federal University of Technology, Akure
Isiaka Adekunle AMOO Department of Chemistry, Federal University of Technology, Akure
Alias Abd KARIM Food Technology Division, Universiti Sains Malaysia, Penang

Keywords:

Nanocrystals, native starches, solubility

Abstract

Mild acid hydrolysis at 40 °C for 5 days was used to prepare nanocrystals of the native starches isolated from white yam (Dioscorea rotundata) and yellow yam (Dioscorea cayenensis). The shapes and granular sizes of the native starches were obtained by a scanning electron microscopy while their nanocrystals were examined through transmission electron microscopy. The nanocrystals were found to exist in the form of platelets. X-ray diffraction of the starch nanocrystals showed that they were of V-type crystalline structure whereas the native starches exhibited C_B-type crystalline structure. The nanocrystals were insoluble in all the solvents used, except in chloroform, where precipitates were formed. These starch nanocrystals could be potential precursors to nanocomposites and nanoparticle-based copolymers.

doi:10.14456/WJST.2015.95

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Author Biographies

Abraham Olasupo OLADEBEYE, Polymer Technology Department, Auchi Polytechnic, Auchi

Polymer Technology Department/Lecturer

Aladesanmi Augustine OSHODI, Department of Chemistry, Federal University of Technology, Akure

Chemistry Department

Isiaka Adekunle AMOO, Department of Chemistry, Federal University of Technology, Akure

Chemistry Department/Professor

Alias Abd KARIM, Food Technology Division, Universiti Sains Malaysia, Penang

Food Technology Division/Professor

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