Year-end Sale % OFF 
Abstract
AbstractTo develop a more efficient process for cationization of corn and pea starches, the effects of gelatinization inhibitor, type of solvent and solvent concentration, starch: water ratio, reaction temperature and 2‐chloro‐3‐hydroxypropyltrimethylammonium chloride (CHPTAC) concentration on rate and efficiency of cationization of corn und pea starches in an aqueous alcoholic‐alkaline solvent were studied during 24h of reaction time. The use of watermiscible organic solvents in the aqueous alkaline media eliminated the requirement for a gelatinization inhibitor to minimize starch swelling. The alcohol concentrations which produced high reaction efficiencies were 35‐75% ethanol or 2‐propanol. Optimum conditions for the reaction included 65% ethanol, 50°C and a starch:water ratio of 1:1 (w/w). The degree of substitution (DS) value increased linearly with CHPTAC concentration up to O,2M CHPTAC, but reaction efficiency (RE) decreased at the O,2M CHPTAC concentration. Cationization of starch in the aqueous alcohol solvent would be an alternative to aqueous processes because of the higher DS and reaction efficiencies that were achieved more rapidly and without the aid of other gelatinization inhibitors.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
