Preparation of amphoteric starches during aqueous alcohol cationization

Use of an aqueous alcoholic-alkaline solvent allowed cationization and phosphorylation to be combined in simultaneous or sequential processes in the production of amphoteric starch. Degrees of substitution required by the paper industry were obtained in normal corn, pea and barley starches, and in w...

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Veröffentlicht in:	Die Stärke 1997, Vol.49 (10)
Hauptverfasser:	Kweon, M.R, Sosulski, F.W, Bhirud, P.R
Format:	Artikel
Sprache:	eng
Schlagworte:	ALFA AMILASA ALMIDONES MODIFICADOS ALPHA AMYLASE AMIDON MODIFIE CALORIMETRIA CALORIMETRIE CALORIMETRY CATION CATIONES CATIONS DIGESTIBILIDAD DIGESTIBILITE DIGESTIBILITY ENZIMAS ENZYME ENZYMES GONFLEMENT HINCHAMIENTO INDUSTRIA DE LA PASTA Y EL PAPEL INDUSTRIE DE PATE ET PAPIER MODIFIED STARCHES PROPIEDADES REOLOGICAS PROPRIETE RHEOLOGIQUE PULP AND PAPER INDUSTRY RHEOLOGICAL PROPERTIES SOLUBILIDAD SOLUBILITE SOLUBILITY SWELLING TEMPERATURA TEMPERATURE VISCOSIDAD VISCOSITE VISCOSITY
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container_title	Die Stärke
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creator	Kweon, M.R Sosulski, F.W Bhirud, P.R
description	Use of an aqueous alcoholic-alkaline solvent allowed cationization and phosphorylation to be combined in simultaneous or sequential processes in the production of amphoteric starch. Degrees of substitution required by the paper industry were obtained in normal corn, pea and barley starches, and in waxy corn and barley starches without the need for drying and heating the cationic starches to complete the phosphorylation reaction. The amphoteric starches had increased swelling power, lower gelatinization temperatures, improved paste consistency and stability, and increased alpha-amylase digestibility than native controls, while gel syneresis after cold storage was eliminated.
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Dept. of Crop Science</creatorcontrib><description>Use of an aqueous alcoholic-alkaline solvent allowed cationization and phosphorylation to be combined in simultaneous or sequential processes in the production of amphoteric starch. Degrees of substitution required by the paper industry were obtained in normal corn, pea and barley starches, and in waxy corn and barley starches without the need for drying and heating the cationic starches to complete the phosphorylation reaction. The amphoteric starches had increased swelling power, lower gelatinization temperatures, improved paste consistency and stability, and increased alpha-amylase digestibility than native controls, while gel syneresis after cold storage was eliminated.</description><identifier>ISSN: 0038-9056</identifier><identifier>EISSN: 1521-379X</identifier><language>eng</language><subject>ALFA AMILASA ; ALMIDONES MODIFICADOS ; ALPHA AMYLASE ; AMIDON MODIFIE ; CALORIMETRIA ; CALORIMETRIE ; CALORIMETRY ; CATION ; CATIONES ; CATIONS ; DIGESTIBILIDAD ; DIGESTIBILITE ; DIGESTIBILITY ; ENZIMAS ; ENZYME ; ENZYMES ; GONFLEMENT ; HINCHAMIENTO ; INDUSTRIA DE LA PASTA Y EL PAPEL ; INDUSTRIE DE PATE ET PAPIER ; MODIFIED STARCHES ; PROPIEDADES REOLOGICAS ; PROPRIETE RHEOLOGIQUE ; PULP AND PAPER INDUSTRY ; RHEOLOGICAL PROPERTIES ; SOLUBILIDAD ; SOLUBILITE ; SOLUBILITY ; SWELLING ; TEMPERATURA ; TEMPERATURE ; VISCOSIDAD ; VISCOSITE ; VISCOSITY</subject><ispartof>Die Stärke, 1997, Vol.49 (10)</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784</link.rule.ids></links><search><creatorcontrib>Kweon, M.R</creatorcontrib><creatorcontrib>Sosulski, F.W</creatorcontrib><creatorcontrib>Bhirud, P.R</creatorcontrib><creatorcontrib>Nabisco Inc., East Hanover, NJ (USA); Univ. of Saskatchewan, Saskatoon (Canada). Dept. of Crop Science</creatorcontrib><title>Preparation of amphoteric starches during aqueous alcohol cationization</title><title>Die Stärke</title><description>Use of an aqueous alcoholic-alkaline solvent allowed cationization and phosphorylation to be combined in simultaneous or sequential processes in the production of amphoteric starch. Degrees of substitution required by the paper industry were obtained in normal corn, pea and barley starches, and in waxy corn and barley starches without the need for drying and heating the cationic starches to complete the phosphorylation reaction. The amphoteric starches had increased swelling power, lower gelatinization temperatures, improved paste consistency and stability, and increased alpha-amylase digestibility than native controls, while gel syneresis after cold storage was eliminated.</description><subject>ALFA AMILASA</subject><subject>ALMIDONES MODIFICADOS</subject><subject>ALPHA AMYLASE</subject><subject>AMIDON MODIFIE</subject><subject>CALORIMETRIA</subject><subject>CALORIMETRIE</subject><subject>CALORIMETRY</subject><subject>CATION</subject><subject>CATIONES</subject><subject>CATIONS</subject><subject>DIGESTIBILIDAD</subject><subject>DIGESTIBILITE</subject><subject>DIGESTIBILITY</subject><subject>ENZIMAS</subject><subject>ENZYME</subject><subject>ENZYMES</subject><subject>GONFLEMENT</subject><subject>HINCHAMIENTO</subject><subject>INDUSTRIA DE LA PASTA Y EL PAPEL</subject><subject>INDUSTRIE DE PATE ET PAPIER</subject><subject>MODIFIED STARCHES</subject><subject>PROPIEDADES REOLOGICAS</subject><subject>PROPRIETE RHEOLOGIQUE</subject><subject>PULP AND PAPER INDUSTRY</subject><subject>RHEOLOGICAL PROPERTIES</subject><subject>SOLUBILIDAD</subject><subject>SOLUBILITE</subject><subject>SOLUBILITY</subject><subject>SWELLING</subject><subject>TEMPERATURA</subject><subject>TEMPERATURE</subject><subject>VISCOSIDAD</subject><subject>VISCOSITE</subject><subject>VISCOSITY</subject><issn>0038-9056</issn><issn>1521-379X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1997</creationdate><recordtype>article</recordtype><recordid>eNqFy70KwjAUQOEgCtafRxDuCxRuGqPNrFVHwQ5u5RLTNlKbmrSLTy8Ud6dvOJwJi7hMeCz26j5lEaJIY4VyN2eLEJ6IKLdSROx89aYjT711LbgS6NXVrjfeagg9eV2bAI_B27YCeg_GDQGo0a52Dehxsp-RFZuV1ASz_rlkm1OWHy5xSa6gyttQHDOuVHrjiEkq_vUveBo4Kw</recordid><startdate>1997</startdate><enddate>1997</enddate><creator>Kweon, M.R</creator><creator>Sosulski, F.W</creator><creator>Bhirud, P.R</creator><scope>FBQ</scope></search><sort><creationdate>1997</creationdate><title>Preparation of amphoteric starches during aqueous alcohol cationization</title><author>Kweon, M.R ; Sosulski, F.W ; Bhirud, P.R</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-fao_agris_DE1998S100283</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1997</creationdate><topic>ALFA AMILASA</topic><topic>ALMIDONES MODIFICADOS</topic><topic>ALPHA AMYLASE</topic><topic>AMIDON MODIFIE</topic><topic>CALORIMETRIA</topic><topic>CALORIMETRIE</topic><topic>CALORIMETRY</topic><topic>CATION</topic><topic>CATIONES</topic><topic>CATIONS</topic><topic>DIGESTIBILIDAD</topic><topic>DIGESTIBILITE</topic><topic>DIGESTIBILITY</topic><topic>ENZIMAS</topic><topic>ENZYME</topic><topic>ENZYMES</topic><topic>GONFLEMENT</topic><topic>HINCHAMIENTO</topic><topic>INDUSTRIA DE LA PASTA Y EL PAPEL</topic><topic>INDUSTRIE DE PATE ET PAPIER</topic><topic>MODIFIED STARCHES</topic><topic>PROPIEDADES REOLOGICAS</topic><topic>PROPRIETE RHEOLOGIQUE</topic><topic>PULP AND PAPER INDUSTRY</topic><topic>RHEOLOGICAL PROPERTIES</topic><topic>SOLUBILIDAD</topic><topic>SOLUBILITE</topic><topic>SOLUBILITY</topic><topic>SWELLING</topic><topic>TEMPERATURA</topic><topic>TEMPERATURE</topic><topic>VISCOSIDAD</topic><topic>VISCOSITE</topic><topic>VISCOSITY</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kweon, M.R</creatorcontrib><creatorcontrib>Sosulski, F.W</creatorcontrib><creatorcontrib>Bhirud, P.R</creatorcontrib><creatorcontrib>Nabisco Inc., East Hanover, NJ (USA); Univ. of Saskatchewan, Saskatoon (Canada). 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language	eng
recordid	cdi_fao_agris_DE1998S10028
source	Wiley Journals
subjects	ALFA AMILASA ALMIDONES MODIFICADOS ALPHA AMYLASE AMIDON MODIFIE CALORIMETRIA CALORIMETRIE CALORIMETRY CATION CATIONES CATIONS DIGESTIBILIDAD DIGESTIBILITE DIGESTIBILITY ENZIMAS ENZYME ENZYMES GONFLEMENT HINCHAMIENTO INDUSTRIA DE LA PASTA Y EL PAPEL INDUSTRIE DE PATE ET PAPIER MODIFIED STARCHES PROPIEDADES REOLOGICAS PROPRIETE RHEOLOGIQUE PULP AND PAPER INDUSTRY RHEOLOGICAL PROPERTIES SOLUBILIDAD SOLUBILITE SOLUBILITY SWELLING TEMPERATURA TEMPERATURE VISCOSIDAD VISCOSITE VISCOSITY
title	Preparation of amphoteric starches during aqueous alcohol cationization
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