PREPARATION OF BEAD-SHAPED STARCH ION-EXCHANGERS AND THEIR PROPERTIES

Various types of bead-shaped starch ion exchangers were prepared from crosslinked bead-shaped starch which were produced by corn starch as s tarting materials. Diethyl-aminoethyl (DEAE) starch, 2-hydroxy-3-trime thylpropylammonio (HTMPA) starch and 2-hydroxy-3-{2-[bis(2-hydroxyethy l) amino]ethoxy}propyl(ECTEOLA) starch were prepared by the reaction o f the basic materials with 2-chloroethyl (diethyl) amine hydrochloride , (3-chloro-2-hydroxypropyl) trimethylammonium chloride and a mixture of 2,3-epoxypropyl chloride (epichlorohydrin) and 2,2',2 ''-nitrilotri sethanol (triethanolamine), respectively. Their anion-exchange capacit ies and degrees of swelling were approximate to 2.47, approximate to 0 .90, approximate to 0.48 meq/g and approximate to 6.6, approximate to 4.0, approximate to 6.7 cm(3)/g, respectively. Carboxymethyl(CM) starc h, sulfomethyl (SM) starch and phospho(P) starch were prepared by the reaction of the basic materials with chloroacetic acid, sodium chlorom ethanesulfonate and phosphoryl chloride, respectively. Their cation-ex change capacities and degrees of swelling were approximate to 0.83, ap proximate to 1.70, approximate to 1.88 meq/g and approximate to 4.6, a pproximate to 3.1, approximate to 4.6 cm(3)/g, respectively. The CM st arch ion exchange beads obtained were found to be available as packing materials for ion exchange chromatography.