CATIONIZATION OF WAXY AND NORMAL CORN AND BARLEY STARCHES BY AN AQUEOUS ALCOHOL PROCESS

When an aqueous alcoholic-alkaline solvent was used, cationization of normal and waxy corn and barley starches was achieved with high degree s of substitution (DS) and reaction efficiency (RE) in the absence of gelatinization inhibitor salts. Ethanol was a more effective solvent t han methanol or 2-propanol, and alcohol concentrations could vary betw een 35-65%. Maintaining a starch to water ratio of 1:1 (w/w) was criti cal, but DS values were proportional to the concentration of cationic reagent, 3-chloro-2-hydroxypropyltrimethylammonium chloride. At 50 deg rees C, cationization was essentially complete within 6h but nearly th e same DS could be achieved in 1h at 70 degrees C.