Preparations and Characterization of Sago Starch Dispersion and Modification

摘要

Sago starch was mechanically treated with a stirring ball mill using anchoid as dispersing agent. Sago starch chemical modification was obtained from grafting copolymerization with polybutylacrylate (PBA) to reduce hydrophilic properties. The mechanical dispersed and chemical modified sago starches were studied through scanning electron microscopy (SEM), fourier transform infrared spectrometry (FTIR), and x-ray diffraction (XRD) analysis.