An Aqueous Alcoholic‐Alkaline Process for Cationization of Corn and Pea Starches

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Abstract
To develop a more efficient process for cationization of corn and pea starches, the effects of gelatinization inhibitor, type of solvent and solvent concentration, starch: water ratio, reaction temperature and 2‐chloro‐3‐hydroxypropyltrimethylammonium chloride (CHPTAC) concentration on rate and efficiency of cationization of corn und pea starches in an aqueous alcoholic‐alkaline solvent were studied during 24h of reaction time. The use of watermiscible organic solvents in the aqueous alkaline media eliminated the requirement for a gelatinization inhibitor to minimize starch swelling. The alcohol concentrations which produced high reaction efficiencies were 35‐75% ethanol or 2‐propanol. Optimum conditions for the reaction included 65% ethanol, 50°C and a starch:water ratio of 1:1 (w/w). The degree of substitution (DS) value increased linearly with CHPTAC concentration up to O,2M CHPTAC, but reaction efficiency (RE) decreased at the O,2M CHPTAC concentration. Cationization of starch in the aqueous alcohol solvent would be an alternative to aqueous processes because of the higher DS and reaction efficiencies that were achieved more rapidly and without the aid of other gelatinization inhibitors.