Studies On Synthesis Of Carboxy Methylated Tamarind Starch & It’s Properties

Abstract

Tamarind Kernel Powder (TKP) is derived from the seeds of Tamarindus Indica. It is a rich source of xyloglucan gum. The gum can be utilized in number of industries. With a view to utilize the gum for broader applications, Carboxymethylation of tamarind kernel powder was carried out. The reaction conditions were optimized with respect to concentration of NaOH, Monochloro acetic acid, Alcohol, reaction time and temperature. Tamarind kernel powder is a polysaccharide product and carboxymethylation of TKP increases its solubility in cold water. It has wide range of application, in food industries it is used as preservatives, binding agent, solidifying agent. Also used in textile industries, leather industries, paper industries and medical field. TKP based gum is a valuable thickener and stabilizer, used in different industries. The purpose of this study was to extract, alter, and characterise tamarind kernel powder, as well as to investigate its potential medicinal uses. Tamarind kernel powder was isolated from tamarind seeds and carboxymethyl tamarind kernel powder was created by treating it with sodium salt of monochloroacetic acid. The pH, solubility, and viscosity of carboxymethyl tamarind starch were determined using attenuated total reflectance – Fourier transform infrared (ATR-FTIR) spectroscopy, and carboxymethylation of tamarind starch was validated using ATR-FTIR. The study's findings suggested that carboxymethyl derivatives might be utilised to construct a variety of medication delivery methods. It may be concluded that carboxymethylated tamarind kernel powder (saccharine) has a lot of promise in the pharmaceutical sector as an excipient.