2023
DOI: 10.1177/00405175231163869
|View full text |Cite
|
Sign up to set email alerts
|

Cationic etherification modification of corn starch and its sizing property

Abstract: In order to solve the difficulty of starch being insoluble under medium and low temperature, a cationic starch slurry modified with etherification was developed. Raw starch was hydrolyzed by sodium hydroxide to improve the dispersion performance, and then the hydrolyzed starch was endowed with cationic groups by N-2,3-epoxy-propyl trimethyl ammonium chloride to improve the dispersion stability. Through various characterization methods, it was found that the quaternary ammonium cationic starch obtained was diss… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1

Citation Types

0
1
0

Year Published

2023
2023
2025
2025

Publication Types

Select...
5

Relationship

0
5

Authors

Journals

citations
Cited by 5 publications
(3 citation statements)
references
References 37 publications
(49 reference statements)
0
1
0
Order By: Relevance
“…2. Growing Customer Preference for Sustainable Products: Consumers are increasingly looking for apparel that is ecologically friendly (Liu, et. al.…”
Section: Opportunitiesmentioning
confidence: 99%
“…2. Growing Customer Preference for Sustainable Products: Consumers are increasingly looking for apparel that is ecologically friendly (Liu, et. al.…”
Section: Opportunitiesmentioning
confidence: 99%
“…The reaction product dissolves at medium and low temperatures and is recommended for cotton yarn sizing. 18 Hydroxopropylated starch also dissolves at moderate temperatures (60-65 C) and forms stable slurry for cotton sizing. 19 The presence of a hydrophilic ester bond and a flexible alkyl chain enhances the strength of the modified starch film.…”
Section: Introductionmentioning
confidence: 99%
“…Chemical modifications of starch can lead to the improvement of starches' properties and can also enable the development of innovative and functional starches. Chemical changes in starches include etherification, esterification, cross-linking, oxidation, and acidification [8,9]. Etherification and acidification improve solubility, stability, and thickening properties.…”
Section: Introductionmentioning
confidence: 99%