FTIR spectrum of Starch from Sweet Potato and the Effects of Acid Treatment and Extrusion
K. Anyiam Chioma *
Federal University of Technology, Owerri, Imo, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
This work aims to study the effect of acid treatment and extrusion on the structure of starch using Fourier Transform Infrared Spectroscopy (FTIR). Starch from white fleshed sweet potato (Ipomoea batatas) tubers was extracted and subjected to acid treatment and physical treatment (extrusion). The unmodified starch, acid treated starch (ATS) and physical treated starch (PTS) where analysed with the Fourier Transform Infrared Spectroscopy (FTIR). FTIR spectra obtained for the treated starches showed changes as compared to the unmodified starch. The PTS showed reduced transmittance, while the ATS showed alternating increase and decrease transmittance with shift of the peaks at C-H and O-H stretching 2929 cm-1 and 3393 cm-1, respectively indicating change of structure and hydrogen bonding.
Keywords: Sweet potato, Starch, Acid treatment, Extrusion, FTIR Spectra