Abstract
Starch and semicarbazide hydrochloride heated either convectionally or in the field of microwaves reacted into O-(C-carbamoylated) starch. The products retained their hydrochloride salt character making them cationic. Both heating methods provided approximately the same products. The macrostructure of starch reacted on convectional heating was more damaged but degree of reaction on the microwave heating was higher as proven by differential scanning calorimetry, thermogravimetry, scanning electron microscopy, and IR spectroscopy. Reaction products were substantially less sensitive to alpha amylolysis than the original starch was.
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