Optimization of the synthesis of 1-allyloxy-2-hydroxy-propyl-starch through statistical experimental design |
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| Authors: | Annemarie ML Huijbrechts Tina Vermonden Piet Bogaert Maurice CR Franssen Gerben M Visser Carmen G Boeriu Ernst JR Sudhölter |
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| Institution: | 1. Laboratory of Organic Chemistry, Department of Agrotechnology and Food Sciences, Wageningen University, Dreijenplein 8, 6703 HB Wageningen, The Netherlands;2. Tate & Lyle, Amylum Europe N.V., Burchtstraat 10, B-9300 Aalst, Belgium;3. Division of Biobased Products, Agrotechnology and Food Sciences Group, Bornsesteeg 59, 6708 PD Wageningen, The Netherlands;4. Department of Chemical Engineering ‘DelftChemTech’, Laboratory of Nano-organic chemistry, Julianalaan 136, 2628 BL, Delft, The Netherlands |
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| Abstract: | The synthesis of 1-allyloxy-2-hydroxy-propyl starches was studied using a statistical experimental design approach. The etherification of two different granular maize starches with allyl glycidyl ether (AGE) in a heterogeneous alkaline suspension was investigated. The optimal reaction conditions were found via experimental design and the obtained response factor, e.g. the degree of substitution (DS) of the starch hydroxyl group, was statistically evaluated. The effects of six process factors on DS, namely the starch concentration, the reaction time, the temperature, and the amount of NaOH, Na2SO4 and AGE were investigated. The statistical analysis showed significant impact of the temperature, the amount of NaOH and the amount of AGE on the DS for both starches. Optimum conditions for the highest DS for waxy maize starch were: 0.0166% AGE (based on dry starch (ds)) and 1.0% NaOH (ds) at 34 °C in 4 h; on dent maize starch, these were 0.0099% AGE (ds) and 1.0% NaOH (ds) at 37 °C in 16 h. |
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