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Preparation of Amphoteric Starches During Aqueous Alcoholic Cationization
Author(s) -
Kweon M. R.,
Sosulski F. W.,
Bhirud P. R.
Publication year - 1997
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/star.19970491008
Subject(s) - syneresis , chemistry , cationic polymerization , aqueous solution , starch , organic chemistry , food science , nuclear chemistry
Abstract Use of an aqueous alcoholic‐alkaline solvent allowed cationization and phosphorylation to be combined in simultaneous or sequential processes in the production of amphoteric starch. Degrees of substitution required by the paper industry were obtained in normal corn, pea and barley starches, and in waxy corn and barley starches without the need for drying and heating the cationic starches to complete the phosphorylation reaction. The amphoteric starches had increased welling power, lower gelatinization temperatures, improved paste consistency and stability, and increased α‐amylase digestibility than native controls, while gel syneresis after cold storage was eliminated.