Solid-state thermal reactions of starch with semicarbazide hydrochloride. Cationic starches of a new generation

Siemion, Przemysław; Kapuśniak, Janusz; Kozioł, Jacek

doi:10.1016/j.carbpol.2005.07.025

Cited by 10 publications

(5 citation statements)

References 5 publications

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“…The cationic substitution by aqueous methods is believed to occur mainly at the amorphous region, as evidenced by the unchanged XRD patterns and persistent birefringence under polarized light microscopy . Siemion et al also treated mixtures of starches and semicarbazide hydrochloride with either conventional or microwave heating and obtained a product that contained cationic groups.…”

Section: Chemical Modificationmentioning

confidence: 99%

Recent trend in the physical and chemical modification of starches from different botanical sources: A review

2013

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Starch is, after cellulose, the most abundant organic compound in nature. Modification of starch is carried out to enhance the positive attributes and to eliminate the shortcomings of the native starches. Various methods have been developed to produce a range of modified starches with a variety of characteristics and applications. Physically modified starches are simple and inexpensive because they can be produced without chemicals or even biological agents. In contrast, chemical modification is possible due to ubiquitous hydroxyl groups in starches that have been exploited for over a century, principally in the preparation of starch esters and ethers, but also in more subtle alterations, e.g., in order to tune the structure of starches for specific applications. All these techniques tend to alter the highly flexible starch polymer with changed physicochemical properties and modified structural attributes of high technological value for the food and non-food industries. Modification of starch is an ever evolving industry with numerous possibilities to generate novel starches which includes new functional and value added properties as demanded by the industry. This review aims to summarize the latest developments and recent knowledge regarding physically and chemically modified starches. This paper covers physical modification methods (pre-gelatinization, hydrothermal, and non-thermal processes), some chemical modifications and a combination of both.

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Section: Chemical Modificationmentioning

confidence: 99%

Recent trend in the physical and chemical modification of starches from different botanical sources: A review

2013

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“…The development of new methods for starch cationization is still in progress. Siemion, Kapusniak, and Koziol (2005) treated the mixtures of starch and semicarbazide hydrochloride with either conventional or microwave heating and obtained a product that contained cationic groups.…”

Section: Introductionmentioning

confidence: 99%

Changes of property and morphology of cationic corn starches

Kuo

Lai

2007

Carbohydrate Polymers

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“…Both heating methods provided approximately the same products. The convectional heating was more critical for the macrostructure of starch than microwave heating [69].…”

Section: Microwave-assisted Esterificationmentioning

confidence: 93%

“…The use of microwave radiation in the reaction of starch with amides was presented by Siemion et al The reactions of starch with urea and biuret [67], thiourea [68], semicarbazide hydrochloride [69], and thiosemicarbazide were described [70]. Reaction of starch with urea was performed in a microwave oven during 10-15 min and without any catalyst at 900 W. The convection heating was carried out at the same time.…”

Section: Microwave-assisted Esterificationmentioning

confidence: 99%

Chemical Modifications of Starch: Microwave Effect

Lewicka

Siemion

Kurcok

2015

International Journal of Polymer Science

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118

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This paper presents basic methods of starch chemical modification, the effect of microwave radiation on the modification process, and the physicochemical properties of starch. It has been shown that the modifications contribute to improvement of the material performance and likewise to significant improvement of its mechanical properties. As a result, more and more extensive use of starch is possible in various industries. In addition, methods of oxidized starch and starch esters preparation are discussed. Properties of microwave radiation and its impact on starch (with particular regard to modifications described in literature) are characterized.

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Solid-state thermal reactions of starch with semicarbazide hydrochloride. Cationic starches of a new generation

Cited by 10 publications

References 5 publications

Recent trend in the physical and chemical modification of starches from different botanical sources: A review

Recent trend in the physical and chemical modification of starches from different botanical sources: A review

Changes of property and morphology of cationic corn starches

Chemical Modifications of Starch: Microwave Effect

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