Table of Contents
Journal of Polymers
Volume 2014 (2014), Article ID 732174, 9 pages
http://dx.doi.org/10.1155/2014/732174
Research Article

Effect of Acetylation on Stability to Retrogradation of Starch Extracted from Wild Polynesian Arrowroot (Tacca leontopetaloides (L.) Kuntze) for Utilization as Adhesive on Paper

1Department of Chemistry, Ahmadu Bello University, P.M.B.1045, Zaria 810006, Nigeria
2Department of Chemistry, Nigeria Police Academy, P.M.B.3474, Wudil, Kano State 713212, Nigeria

Received 22 November 2013; Revised 24 January 2014; Accepted 2 February 2014; Published 13 March 2014

Academic Editor: Cornelia Vasile

Copyright © 2014 Hamza Abba et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Starch was isolated from T. leontopetaloides tubers, chemically modified by acetylation with varying amounts of acetic anhydride. Monolayer of the ten acetylated and control starch powders was exposed on roof top for five weeks and pastes of both exposed and unexposed (control) samples were prepared with distilled water (1 : 3 w/w). The effects of acetylation, degree of substitution (DS), and exposure to sunlight were investigated to evaluate the retrogradation tendency of the adhesive pastes from changes in syneresis, tack strength, optical clarity, viscosity, gelation time, and drying time. The results obtained showed that all the adhesive properties studied were affected by both DS and exposure to sunlight. While tack strength, viscosity, and drying time were found to increase with increase in DS, syneresis, optical clarity, and gelation time were found to decrease with increase in DS. Increase in tack strength and reduction in syneresis imply that the acetylation treatment has made T. leontopetaloides starch more suitable for use in remoistenable adhesive applications. The reduction in syneresis, optical clarity, and gelation time with increase in DS was attributed to the strengthening of the bonds between the amylose and amylopectin molecules, preventing water leaching out of the starch granules.