Subscribe Now Subscribe Today
Research Article
 

The Flow Properties of Sago Starch/Chitosan Blends



S. Hamdan , M.Z. Abdul Rahman , D.M.A. Hashim and N. Ahmad
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail
ABSTRACT

Blends consisting of a systematic compositional series of Sago Starch (SS) and chitosan (CS) were studied by using a Brookfield Digital Viscometer Model DV-II Version 2.0. The viscosity of pure SS, pure CS and SS/CS blends was measured over the temperature range 30-130 °C. Results on the SS/CS blends indicate that the viscosity decreases with temperature and SS content for a fixed speed. At lower SS content, the decrease of viscosity with temperature is more pronounced. This indicates that blends with higher CS content are more affected by temperature changes. Blend containing 50%CS was superior compared to other blends and this finding is consistent with earlier works on compatibility studies of polypropylene/sago starch blend using Dynamical Mechanical Thermal Analyzer (DMTA).

Services
Related Articles in ASCI
Similar Articles in this Journal
Search in Google Scholar
View Citation
Report Citation

 
  How to cite this article:

S. Hamdan , M.Z. Abdul Rahman , D.M.A. Hashim and N. Ahmad , 2002. The Flow Properties of Sago Starch/Chitosan Blends. Journal of Applied Sciences, 2: 710-712.

DOI: 10.3923/jas.2002.710.712

URL: https://scialert.net/abstract/?doi=jas.2002.710.712

REFERENCES
Biliaderis, C.G., 1992. Structures and phase transitions of starch in food systems. Food Technol., 46: 98-145.
Direct Link  |  

Butler, B.L., P.J. Vergano, R.F. Testin, J.M. Bunn and J.L. Wiles, 1996. Mechanical and barrier properties of edible chitosan films as affected by composition and storage. J. Food Sci., 61: 953-955.
Direct Link  |  

Hamdan, S., D.M.A. Hashim, H. Ahmad and S. Embong, 2000. Compatibility studies of polypropylene (PP)-sago starch (SS) blends using DMTA. J. Polymer Res., 7: 237-244.
CrossRef  |  

Nisperos-Carriedo, M.O., 1994. Method of Increasing the Stability of Fruits, Vegetables or Fungi and Composition Thereof. In: Edible Coating and Films to Improved Food Quality, Krochta, J.M., E.A. Baldwin and M. Nisperos-Carriedo (Eds.). Technomic Publishing Co. Inc., Lancaster, PA., USA.

Robbin, J.P., C. Mercier, R. Charbonniere and A. Guilbot, 1974. Lintnerized starches. Gel filtration and enzymatic studies of insoluble residues from prolonged acid treatment of potato starch. Cereal Chem., 51: 389-406.

Sandford, P.A., 1989. Chitin and Chitosan: Sources, Chemistry, Biochemistry, Physical Properties and Applications. Elsevier Ltd., New York.

Winterow, J.G. and P.A. Sanford, 1995. Food Polysaccharidesand their Application. Marcel Dekker Inc., New York.

©  2020 Science Alert. All Rights Reserved