Impact of the catalytic activity of iodine on the granule morphology, crystalline structure, thermal properties and water solubility of acetylated corn (Zea mays) starch synthesized under microwave assistance

By activating corn starch with acetic acid and using acetic anhydride as an esterifying agent, starch acetates with increasing degrees of substitution were obtained using microwave assistance when the amount of iodine varied from 0.5 to 1.75 mmol. The study of Fourier Transform Infrared (FT-IR) spectra, X-ray diffraction pattern, thermal properties, granule morphology, water absorption and solubility, revealed important changes on the physical properties of the obtained products related to the increase of the iodine content. As shown by the scanning electron microscope (SEM), a specific structure on the granule surface was discerned for each amount of iodine. By its exo-corrosive action on starch, iodine indirectly induced loss of crystallinity, decrease of the glass transition and melting temperatures, and a progressive reduction in the water absorption and water solubility index of the modified products. Starch esters with better hydrophobicity and good processability for bio-based material applications were synthesized. Alternatively, the variation in the concentration of the iodine could also be of interest in special purposes, in which starch granules with controlled surface porosity are needed.