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Preparation, optimization and swelling study of carboxymethyl sago starch (CMSS) - acid hydrogel

In this study, sago starch was modified in order to enhance its physicochemical properties. Carboxymethylation was used to introduce a carboxymethyl group into a starch compound. The carboxymethyl sago starch (CMSS) was used to prepare smart hydrogel by adding acetic acid into the CMSS powder as the...

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Main Authors: Tuan Mohamood, Nur Fattima’ Al-Zahara’, Zainuddin, Norhazlin, Ahmad @ Ayob, Mansor, Tan, Sheau Wei
Format: Article
Language:English
Published: Chemistry Central 2018
Online Access:http://psasir.upm.edu.my/id/eprint/73615/1/Preparation%2C%20optimization%20and%20swelling%20study%20of%20carboxymethyl%20sago%20starch%20%28CMSS%29%20-%20acid%20hydrogel.pdf
http://psasir.upm.edu.my/id/eprint/73615/
https://link.springer.com/content/pdf/10.1186/s13065-018-0500-8.pdf
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spelling my.upm.eprints.736152020-07-07T00:55:15Z http://psasir.upm.edu.my/id/eprint/73615/ Preparation, optimization and swelling study of carboxymethyl sago starch (CMSS) - acid hydrogel Tuan Mohamood, Nur Fattima’ Al-Zahara’ Zainuddin, Norhazlin Ahmad @ Ayob, Mansor Tan, Sheau Wei In this study, sago starch was modified in order to enhance its physicochemical properties. Carboxymethylation was used to introduce a carboxymethyl group into a starch compound. The carboxymethyl sago starch (CMSS) was used to prepare smart hydrogel by adding acetic acid into the CMSS powder as the crosslinking agent. The degree of substitution of the CMSS obtained was 0.6410. The optimization was based on the gel content and degree of swelling of the hydrogel. In this research, four parameters were studied in order to optimize the formation of CMSS–acid hydrogel. The parameters were; CMSS concentration, acetic acid concentration, reaction time and reaction temperature. From the data analyzed, 76.69% of optimum gel content was obtained with 33.77 g/g of degree of swelling. Other than that, the swelling properties of CMSS–acid hydrogel in different media such as salt solution, different pH of phosphate buffer saline solution as well as acidic and alkaline solution were also investigated. The results showed that the CMSS–acid hydrogel swelled in both alkaline and salt solution, while in acidic or low pH solution, it tended to shrink and deswell. The production of the hydrogel as a smart material offers a lot of auspicious benefits in the future especially related to swelling behaviour and properties of the hydrogel in different types of media. Chemistry Central 2018 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/73615/1/Preparation%2C%20optimization%20and%20swelling%20study%20of%20carboxymethyl%20sago%20starch%20%28CMSS%29%20-%20acid%20hydrogel.pdf Tuan Mohamood, Nur Fattima’ Al-Zahara’ and Zainuddin, Norhazlin and Ahmad @ Ayob, Mansor and Tan, Sheau Wei (2018) Preparation, optimization and swelling study of carboxymethyl sago starch (CMSS) - acid hydrogel. Chemistry Central Journal, 12 (133). pp. 1-10. ISSN 1752-153X https://link.springer.com/content/pdf/10.1186/s13065-018-0500-8.pdf 10.1186/s13065-018-0500-8
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description In this study, sago starch was modified in order to enhance its physicochemical properties. Carboxymethylation was used to introduce a carboxymethyl group into a starch compound. The carboxymethyl sago starch (CMSS) was used to prepare smart hydrogel by adding acetic acid into the CMSS powder as the crosslinking agent. The degree of substitution of the CMSS obtained was 0.6410. The optimization was based on the gel content and degree of swelling of the hydrogel. In this research, four parameters were studied in order to optimize the formation of CMSS–acid hydrogel. The parameters were; CMSS concentration, acetic acid concentration, reaction time and reaction temperature. From the data analyzed, 76.69% of optimum gel content was obtained with 33.77 g/g of degree of swelling. Other than that, the swelling properties of CMSS–acid hydrogel in different media such as salt solution, different pH of phosphate buffer saline solution as well as acidic and alkaline solution were also investigated. The results showed that the CMSS–acid hydrogel swelled in both alkaline and salt solution, while in acidic or low pH solution, it tended to shrink and deswell. The production of the hydrogel as a smart material offers a lot of auspicious benefits in the future especially related to swelling behaviour and properties of the hydrogel in different types of media.
format Article
author Tuan Mohamood, Nur Fattima’ Al-Zahara’
Zainuddin, Norhazlin
Ahmad @ Ayob, Mansor
Tan, Sheau Wei
spellingShingle Tuan Mohamood, Nur Fattima’ Al-Zahara’
Zainuddin, Norhazlin
Ahmad @ Ayob, Mansor
Tan, Sheau Wei
Preparation, optimization and swelling study of carboxymethyl sago starch (CMSS) - acid hydrogel
author_facet Tuan Mohamood, Nur Fattima’ Al-Zahara’
Zainuddin, Norhazlin
Ahmad @ Ayob, Mansor
Tan, Sheau Wei
author_sort Tuan Mohamood, Nur Fattima’ Al-Zahara’
title Preparation, optimization and swelling study of carboxymethyl sago starch (CMSS) - acid hydrogel
title_short Preparation, optimization and swelling study of carboxymethyl sago starch (CMSS) - acid hydrogel
title_full Preparation, optimization and swelling study of carboxymethyl sago starch (CMSS) - acid hydrogel
title_fullStr Preparation, optimization and swelling study of carboxymethyl sago starch (CMSS) - acid hydrogel
title_full_unstemmed Preparation, optimization and swelling study of carboxymethyl sago starch (CMSS) - acid hydrogel
title_sort preparation, optimization and swelling study of carboxymethyl sago starch (cmss) - acid hydrogel
publisher Chemistry Central
publishDate 2018
url http://psasir.upm.edu.my/id/eprint/73615/1/Preparation%2C%20optimization%20and%20swelling%20study%20of%20carboxymethyl%20sago%20starch%20%28CMSS%29%20-%20acid%20hydrogel.pdf
http://psasir.upm.edu.my/id/eprint/73615/
https://link.springer.com/content/pdf/10.1186/s13065-018-0500-8.pdf
_version_ 1672612208293445632
score 13.211869

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