Cationization of field pea starch in salt-free aqueous suspension

Pasting, rheological properties and gelatinization kinetics of tapioca starch with sucrose or glucose

“…Our results agreed with Ahmad and Williams (1999) who reported that the gelatinization temperature of sago starch was increased by different sugars, in the order of sucrose > maltose > glucose > fructose > ribose. In general, the pasting temperature of starch was increased more by disaccharide than by monosaccharide (Baek et al, 2004;Li et al, 2011;Sharma et al, 2009). …”

Cationization of polysaccharides: A path to greener derivatives with many industrial applications

“…The common addition of swelling inhibiting salts such as sodium chloride [40], sodium sulfate [34,41], and calcium chloride [42] to reaction media in the heterogeneous process, that allows the use of more concentrated suspensions, causes problems in treatment of effluents and unfavorable inhibition of granule swelling [43,44]; these problems can be partially overcome by addition of alcohols instead of salts, however in these conditions the reaction becomes slower [45]. Recently glucose and especially sucrose have been investigated as alternative swelling inhibitors with results comparable to sodium sulfate for low DS (0.07) [46].…”