Structure and properties of cationic starches synthesized by using 3-chloro-2-hydroxypropyltrimethylammonium chloride

Cationic starches (CS) with preserved microgranular structure were prepared from potato starch, with 3-chloro-2-hydroxypropyltrimethyl ammonium chloride as cationic reagent. CS with degree of substitution (DS) and reaction efficiency (RE) ranging from 0.05 to 0.84 and from 47.1% to 99.6%, respectively, were obtained by semidry cationization. The influence of the composition of reaction mixture on RE was investigated. CS with highest DS of 0.84 were obtained by using CaO additive. Meanwhile, without addition of CaO cationic starches with maximum DS of 0.28 were synthesized. Modified starches were characterized by means of Fourier transform infrared and X-ray powder diffraction spectroscopy, scanning electron microscopy, histological examination, Brabender viscoamilography, and solubility studies. It was confirmed that by addition of CaO into reaction mixture, the cationization proceeded in the deeper layers of the granules and attached cationic groups were more evenly distributed in the granule volume. Consequently, CS with high DS and cold water solubility were obtained. (C) 2020 Elsevier B.V. All rights reserved.