Preparation and flocculating properties of highly substituted cationic starches of different vegetable origins

Бутрим, С. М.; Bil’dyukevich, T. D.; Butrim, N. S.; Yurkshtovich, T. L.

doi:10.1134/s1061933x16030029

Cited by 8 publications

(3 citation statements)

References 6 publications

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“…Although OSA‐modified starch features negative functionalities, cationic starch can also be prepared via etherification by several methods. One common method involves the use of (3‐chloro‐2‐hydroxypropyl)trimethylammonium chloride (CHPTAC) (Figure 4b) (Bayat Tork, Khalilzadeh, & Kouchakzadeh, 2017; Butrim, Bil'dyukevich, Butrim, & Yurkshtovich, 2016; Huang et al., 2019). Some other strategies that have been commonly applied to cellulose have also been applied to starch, to include carboxymethylation (Cai et al., 2019; Jiang et al., 2019; Li, Wu et al., 2019; Zhang, Pan et al., 2017; Zhang, Chi et al., 2017; Zhang, Tao, Niu, Li, & Chen, 2017), hydroxypropylation (Fang, Fu, Tao, Liu, & Cui, 2020; Fu, Zhang, Ren, & BeMiller, 2019; Hu, Jia, Zhi, Jin, & Miao, 2019; Shaikh, Ali Tahira, Hasnain, & Haider, 2019) (Figure 4c), and oxidation (Li et al., 2020; Wang et al., 2015; Zhang, Ding, Gu, Tan, & Zhu, 2015; Zhao et al., 2015).…”

Section: Modification Strategiesmentioning

confidence: 99%

Recent advances in starch‐based films toward food packaging applications: Physicochemical, mechanical, and functional properties

Lauer

Smith

2020

Comp Rev Food Sci Food Safe

125

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Interest in starch-based films has increased precipitously in response to a growing demand for more sustainable and environmentally sourced food packaging materials. Starch is an optimal candidate for these applications given its ability to form thermoplastic materials and films with affordable and often sustainably sourced plasticizers like those produced as waste byproducts by biodiesel and agricultural industries. Starch is also globally ubiquitous, affordable, and environmentally benign. Although the process of producing starch films is relatively straightforward, numerous factors, including starch source, extraction method, film formulation, processing methods, and curing procedures, drastically impact the ultimate material properties. The significant strides made from 2015 to early 2020 toward elucidating how these variables can be leveraged to improve mechanical and barrier properties as well as the implementation of various additives or procedural modifications are cataloged in this review. Advances toward the development of functional films containing antioxidant, antibacterial, or spoilage indicating components to prevent or signal the degradation of food products are also discussed.

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Section: Modification Strategiesmentioning

confidence: 99%

Recent advances in starch‐based films toward food packaging applications: Physicochemical, mechanical, and functional properties

Lauer

Smith

2020

Comp Rev Food Sci Food Safe

125

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“…Среди крахмалов с целенаправленно измененными свойствами наибольшую актуальность имеют, прежде всего, химически модифицированные замещенные крахмалы, в частности катионные крахмалы [2][3][4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19].…”

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“…В странах Западной Европы (Германии, Голандии, Франции, Швеции) технология производства катионных крахмалов давно существует, данный тип модифицированных крахмалов выпускается и хорошо продается. На постсоветском пространстве разработкой технологии катионных крахмалов начали активно заниматься после 2000 г. В России технологию катионных крахмалов разрабатывают сотрудники Всероссийского научно-исследовательского института крахмалопродуктов [4][5][6][16][17][18], а в Республике Беларусь -сотрудники Научно-практического центра Национальной академии наук Беларуси по продовольствию [22][23][24][25] и сотрудники Белорусского государственного университета [11][12][13][14].…”

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Scientific basis of technology for production of cationic starch

Литвяк¹

2019

Vescì Nacyânalʹnaj akadèmìì navuk Belarusì. Seryâ agrarnyh navu

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Starch derivatives containing ether cationic groups (amino-, ammonium, sulfonium, phosphonium, etc.) are vital commercial product. Cationic starches with tertiary amino- and quaternary ammonium ether groups have found the greatest use. The paper is devoted to sore problem - deep processing of vegetable starch-containing raw materials and in particular production of domestic chemically modified (substituted) cationic starch. Comparative studies of the kinetics of the reaction of obtaining cationic ethers of potato and corn starch using N-(3-chloro-2-hydroxypropyl)-N,N,N-trimethylammonium © Литвяк В. В., 2019 chloride depending on the molar ratio of reagents, temperature, concentration of starch suspension and the nature of native starch. The effect of starch cationization process on the morphological peculiarities of starch granules, as well as degree of crystallinity, was studied. The effect of cationization of starch on the structural characteristics of granules (degree of crystallinity-and-amorphism) at the general preservation of starch granules and physical and chemical properties (rheological and thermogravimetric) has been determined. A scientifically based, highly efficient method for cationization of starch N-(3-chloro-2-hydroxypropyl)-N,N,N-trimethylammonium chloride in an alkaline medium with the use of gelatinization inhibitors was developed allowing to obtain cationic starch with substitution degree of 0.01-0.06 mol/mol. The obtained cationic starch can be used in the pulp and paper, textile and other industry. The developed technology for production of chemically modified cationic starch has been successfully implemented at local enterprises.

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