Optimization of Reaction Conditions for Hydroxypropylation of Saba Banana Starch


  • Jau-Shya Lee Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia
  • Pamela Chin-Shin Loh Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia
  • Ramlah George Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia
  • NurDiyana Yusoff Agriculture Research Centre, Department of Agriculture Sabah, 89207 Tuaran, Sabah, Malaysia




Banana starch, hydroxypropylation, pasting properties, freeze-thaw stability, thermal properties, RSM


The aim of this study was to investigate the effects of three reaction variables on the hydroxypropylation of Saba banana (Musa acuminata x Musa balbisiana) starch. The variables were reaction pH (10, 11 and 12), amount of propylene oxide (5, 10 and 15% v/w) and reaction temperature (35, 40 and 45 oC). Response Surface Methodology (RSM) using Central Composite Design was employed to explore the effects of these three variables on the Molar Substitution (MS), pasting properties, freeze-thaw stability and thermal properties of the modified starch. Increasing the amount of propylene oxide, pH and temperature promoted higher level of substitution. All three factors were found significantly (p < 0.05) influenced the MS. These factors also affected the pasting temperature, peak viscosity, breakdown, setback and freeze-thaw stability of the starch pastes. The experimental factors only affected the onset temperature, peak temperature and gelatinization enthalpy of modified starches. In general, propylene oxide exerted the most pronounced effect on hydroxypropylation of Saba banana starch as compared to the reaction pH and temperature. The optimal reaction conditions for hydroxypropylation of Saba banana starch was successfully optimized and validated.


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How to Cite

Lee, J.-S. ., Loh, P. C.-S. ., George, R. ., & Yusoff, N. . (2021). Optimization of Reaction Conditions for Hydroxypropylation of Saba Banana Starch. Journal of Advanced Research in Fluid Mechanics and Thermal Sciences, 80(2), 82–97. https://doi.org/10.37934/arfmts.80.2.8297