Cationized Starch Derived From Pre-Oxidized Starch For Textile Sizing and Printing

Abstract

Maize starch was subjected first to oxidation using H 2 O 2 in presence and absence of ferrous sulfate as catalyst and then to cationization using 3-chloro-2-hydroxypropyl trimethyl ammonium chloride. A thorough investigation of the chemical and rheological characteristics of the oxidized starch and oxidized-cationized starch samples was made. It was found that these modified starches display characteristics, which qualify them to function as excellent sizing agent and to less extent as thickeners for printing polyester fabric with disperse dyes. The differences among the oxidized samples prepared in acidic and alkaline media in presence and absence of ferrous sulfate with respect to carboxyl and carbonyl group content were explained on the basis of the different mechanisms involved in the oxidation reaction of starch. The amenability of the different oxidized starch samples to cationization and variation in the apparent viscosity after cationization of the oxidized starches were also reported.

Microwave‐assisted synthesis and characterization of acetylated corn starch

“…Meanwhile, the introduction of acetyl groups restrained the intermolecular hydrogen bonding among the starch macromolecules, which played a role in plasticization of the adhesive layer. As a result, the tensile strength and elongation of ACS sizing yarns increased . The improvement on film‐forming ability of ACS could be good for improving the coating property of the size, hence the hairiness of yarn reduced.…”

Cu2+ Ions as a Paramagnetic Probe in EPR Studies of Radicals Generated Thermally in Starch

“…transition metals: Fe, Co, Cu), assimilated from the soil during growing of the starch granule or introduced into the starch, e.g. as catalysts of the oxidation reactions [6,7], may also affect the radical processes during thermal treatment of the starch. It is known that metal ions are able to form various starch complexes [5,[8][9][10][11] modifying the textural and organoleptic quality of food [8].…”

Adhesion of starch‐g‐poly(2‐acryloyloxyethyl trimethyl ammonium chloride) to cotton and polyester fibers

“…Desizing efficiency was calculated using Eq. . where W 0 , W 1 , and W 2 were the weights of yarns before sizing, after sizing, and after desizing, respectively.…”