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Cationization of Potato and Tapioca Starches Using an Aqueous Alcoholic‐Alkaline Process
Author(s) -
Han H. L.,
Sosulski F. W.
Publication year - 1998
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/(sici)1521-379x(199812)50:11/12<487::aid-star487>3.0.co;2-p
Subject(s) - chemistry , aqueous solution , starch , solvent , nuclear chemistry , potato starch , ethanol , ammonium chloride , granule (geology) , organic chemistry , materials science , composite material
Cationization of native starches is normally conducted in aqueous alkaline suspensions that require high concentrations of salts to control granule swelling and gelatinization. Native potato and tapioca starches were cationized with 3‐chloro‐2‐hydroxypropyltrimethyl ammonium chloride to > DS 0.04 in an aqueous alcoholic‐alkaline solvent in 3 h and 4 h, respectively, and there was no need for extensive washing of starch to remove the salts that also represented an effluent disposal problem. The cationization times to reach DS 0.04 in the aqueous (65%) ethanol solvent could be reduced to 1.5–2 h by increasing the alkaline concentration from 2.8 M to 3.6 M NaOH but the reaction temperature of 50°C gave the most stable reaction rates. The cationized potato and tapioca starches exhibited markedly reduced pasting temperatures of 46.5°C and, while a higher peak viscosity was recorded for potato starch, tapioca starch exhibited a low viscosity throughout the heating and cooling cycle on the amylograph.