title: Characterization of esterified cassava starch with long alkyl side chains and different substitution degrees.
abstract: The present work describes the characterization and thermal properties of hydrophobic starch obtained by the esterification of cassava starch with acyl imidazoles, acid chlorides and methyl ester derivatives of fatty acids with n-alkyl chains with 12-22 carbon atoms, in order to compare the dependence of their properties as a function of the length of the side chain and the methodology used for their synthesis. The n-acyl starches presented degrees of substitution (DS) between 0.06 and 1.2. Most of the derivatives obtained with acyl imidazoles were found to be stable at temperatures up to 300°C, whereas those synthesized with acid chlorides or methyl ester decomposed below. Finally, when the n-acyl starches were substituted with n-alkyl side chains of 16 or more carbon atoms, they were capable to crystallize in separate paraffinic phases independent of the starch backbone.
authors.affiliation: Grupo de Polímeros ULA, Departamento de Química, Facultad de Ciencias, Universidad de los Andes, Mérida 5101A, Venezuela.
authors.forename: Simón E
authors.initials: SE
authors.lastname: Barrios
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Giammanco
authors.forename: Jesús M
authors.initials: JM
authors.lastname: Contreras
authors.forename: Estrella
authors.initials: E
authors.lastname: Laredo
authors.forename: Francisco
authors.initials: F
authors.lastname: López-Carrasquero
mesh_terms: D002151:Calorimetry; D002712:Chlorides / Q000737:chemistry*; D004951:Esterification; D005227:Fatty Acids / Q000737:chemistry*; D007093:Imidazoles / Q000737:chemistry*; D002365:Manihot / Q000737:chemistry*; D015394:Molecular Structure; D017550:Spectroscopy, Fourier Transform Infrared; D013213:Starch / Q000737:chemistry*; D013696:Temperature; D013816:Thermodynamics
chemical_list: D002712:Chlorides; D005227:Fatty Acids; D007093:Imidazoles; D013213:Starch