| Abstract: | The effects of liquid-starch ratio, concentration of sulphuric acid, and glacial acetic acid on the degree of substitution of acetylated cassava starch were investigated. The optimum liquid starch ratio was 2.5. The degree of substitution increased rapidly with sulphuric acid concentration up to 0.36m at a liquor-starch ratio of 2.5. The optimum concentration of glacial acetic acid at liquor-starch ratio of 2.5 and 0.64m sulphuric acid was 13.9m with a reaction efficiency of 88%. The acetylated cassava starch was more soluble than the native cassava starch. |
