Reaction of Epichlorhydrin with Carbohydrate Polymers. Part I. Starch Reaction Kinetics

Kartha, K. P. Ravindranathan; Srivastava, H. C.

doi:10.1002/star.19850370806

Cited by 20 publications

(11 citation statements)

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“…Strengthening the bonding between starch chains through cross-links might have increased the resistance of the granules to swelling, leading to the higher pasting temperature and lower peak viscosity. Introducing low degrees of cross-linking in starch has been reported to increase the peak and cold paste viscosities of starch (Kartha and Srivastava, 1985). In this study, cross-linked rice and maize starch showed an increase in the peak and final viscosities.…”

Section: Pasting Propertiesmentioning

confidence: 54%

Physicochemical properties of chemically modified starches from different botanical origin

Xiao¹,

Lin²,

Liu³

et al. 2011

Sci. Res. Essays

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Starches from various botanical origins (rice, maize and potato starches) were cross-linked in the presence of epichlorohydrin (EPI), respectively. Then, the cross-linked starches were further oxidized with sodium hypochlorite (NaOCl, 2.5% w/w) to obtain oxidized cross-linked starches (OCS). The chemically modified methods on the physicochemical properties of different starches were investigated. It was found that cross-linking treatment increased peak, setback and final viscosities of rice and maize starches but decreased those of potato starch. The paste clarities of cross-linked rice and maize starches significantly reduced, whereas those of cross-linked potato starch increased. Oxidation treatment significantly decreased peak, final and setback viscosity values of all starches and significantly increased paste clarities. Dual-modified starches had higher peak, final viscosities and the ability to resistant to shear compared with oxidized starches, meantime it had lower tendency of retrogradation and higher paste clarities compared with cross-linked starches. Under those conditions of dual-modification, undesirable starch properties were counteracted.

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Section: Pasting Propertiesmentioning

confidence: 54%

Physicochemical properties of chemically modified starches from different botanical origin

Xiao¹,

Lin²,

Liu³

et al. 2011

Sci. Res. Essays

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“…Since starch microgels may swell, a fit of our data presented in Fig. 6d according to [12] Table 4) are much larger than expected for uncharged starch microgels (compare to, for example, [8]), which is probably due to surface charges.…”

Section: Viscosity Measurementsmentioning

confidence: 77%

“…In section 3.1, starch microgels were shown to be spherical, and assuming Eq. [8] is valid, the extrapolation of a linear fit of the reduced viscosity data to the zero particle concentration (c p → 0) should give the mass intrinsic viscosity ([η]). From [η], the particle hydrodynamic volume is then deduced by employing Eq.…”

Section: Viscosity Measurementsmentioning

confidence: 99%

“…[9]. However, for the starch colloidal suspensions at low ionic strength, [η] cannot be determined from the extrapolation predicted by [8]. In Fig.…”

Section: Viscosity Measurementsmentioning

confidence: 99%

“…An extensive list of cross-linkers is known for starch, and phosphoryl chloride, epichlorohydrin, and tri-sodium tri-metaphosphate are the most common. Their cross-linking reactions are reported elsewhere (6)(7)(8). Starch-based submicrogels are biodegradable and may be used in both food and nonfood applications like thickeners or emulsifiers in paints and coatings.…”

Section: Introductionmentioning

confidence: 99%

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Preparation and Properties of Starch-Based Colloidal Microgels

Dziechciarek

Soest²,

Philipse

2002

Journal of Colloid and Interface Science

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Novel starch microgels were prepared by emulsion cross-linking and characterized with respect to shape, volume, and mass density. Starch microgels appear to be negatively charged (∼−50 mV), with a particle size varying as a function of the type of cross-linker (ca. 0.25-10 µm). Environmental scanning electron microscopy observations show a dependence of the particle swelling on the cross-linking density. Viscosimetry reveals that starch microgels behave as charged polymers, where the reduced viscosity increases with dilution (anomalous viscosity behavior) for sufficiently low κa (ca. κa < 3), the ratio of the particle radius (a), and the Debye length (κ −1 ). Analogous results are obtained for reference-charged rigid silica spheres, which approach the hard sphere limit for increasing ionic strengths. The shape of the microgels appears to play a minor role in the anomalous viscosity behavior, which is more likely dominated by electrostatic effects. C 2002 Elsevier Science

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Solution dynamics of the dextran/crosslinking agent systems

Özdemir

Çolak

Güner

2007

J of Applied Polymer Sci

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The interaction of some selective Cl-and Ncontaining functional crosslinking agents such as epichlorohydrin (ECH), N,N 0 -methylenebisacrylamide (MBAM), and bifunctional agents such as glutaraldehyde (GA) and glycidylmethacrylate (GM) with dextran (Dx) in aqueous solutions were studied by viscometric and spectroscopic methods. The dynamic viscosities of Dx-crosslinker aqueous solutions have been measured at physiological temperature, 378C and in the concentration range of 0.22-0.4 g/dL. Concentration of crosslinkers were kept constant at 0.001-0.35 mol/L. Viscosity behavior of the solutions was interpreted using the Huggins and Kraemer equations. Moreover, the interaction between hydroxyl groups of the Dx with crosslinkers in aqueous solutions, structure properties was also confirmed thereby use of Raman and FTIR spectroscopy. For the Dx/crosslinker systems, the decreasing order of interaction was determined as ECH > GA > MBAM > GM.

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Reaction of Epichlorhydrin with Carbohydrate Polymers. Part I. Starch Reaction Kinetics

Abstract: The starch‐epichlorohydrin (ECH) reaction follows second order kinetics, first order with respect to ECH as well as starch. The activation energy for the reaction is of the order of 38 kJ/mole and the temperature coefficient K323/K303 is of the order of 2.

Cited by 20 publications

References 11 publications

Physicochemical properties of chemically modified starches from different botanical origin

Physicochemical properties of chemically modified starches from different botanical origin

Preparation and Properties of Starch-Based Colloidal Microgels

Solution dynamics of the dextran/crosslinking agent systems

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