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

Starch and semicarbazide hydrochloride heated either convectionally or in the field of microwaves reacted into O-(C-carbamoylated) starch. The products retained their hydrochloride salt character making them cationic. Both heating methods provided approximately the same products. The macrostructure...

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Bibliographic Details
Published in:Carbohydrate polymers 2005-11, Vol.62 (2), p.182-186
Main Authors: Siemion, Przemysław, Kapuśniak, Janusz, Kozioł, Jacek J.
Format: Article
Language:English
Subjects:
Applied sciences
carbamoylation
Exact sciences and technology
heat treatment
Microwave heating
microwave treatment
modified starch
Natural polymers
organic nitrogen compounds
Physicochemistry of polymers
Starch and polysaccharides
Starch chemical modification
Starch O-(C-carbamoylation)
starch products
thermal analysis
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Summary:Starch and semicarbazide hydrochloride heated either convectionally or in the field of microwaves reacted into O-(C-carbamoylated) starch. The products retained their hydrochloride salt character making them cationic. Both heating methods provided approximately the same products. The macrostructure of starch reacted on convectional heating was more damaged but degree of reaction on the microwave heating was higher as proven by differential scanning calorimetry, thermogravimetry, scanning electron microscopy, and IR spectroscopy. Reaction products were substantially less sensitive to alpha amylolysis than the original starch was.
ISSN:0144-8617
1879-1344
DOI:10.1016/j.carbpol.2005.07.025