AN AQUEOUS ALCOHOLIC ALKALINE PROCESS FOR CATIONIZATION OF NORMAL, WAXY AND HIGH AMYLOSE STARCHES FROM LEGUME, CEREAL, TUBER AND ROOT

摘要

A starch cationization process comprises suspending the starch in an aqueous alcoholic alkaline solvent containing a critical level of water (starch to water ratio 1:0.5 to 3:1), heating the reaction mixture for 10 minutes at 30-80 .degree.C, adding a cationizing reagent such as 3-chloro-2-hydroxypropyl-trimethylammonium chloride, heating for 1-24 hours at 3080 .degree.C, neutralizing, centrifuging, washing by organic solvent and drying of the cake to yield cationic starches with degrees of substitution of 0.01 to 0.12. Recycling of reagents comprises of either direct addition of ion exchange resin or recovering of catonizing reagent by ion exchange column, and the solvent by distillation. Pin milling the dry starch of certain species such as legumes increases the starch damage for enhancing the cationizing reaction rates.