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

• Published in: Colloid journal of the Russian Academy of Sciences 2016-05, Vol.78 (3), p.310-314
• Main Authors: Butrim, S. M., Bil’dyukevich, T. D., Butrim, N. S., Yurkshtovich, T. L.
• Format: Article
• Language: English
• Subjects: Chemistry; Chemistry and Materials Science; Polymer Sciences; Surfaces and Interfaces; Thin Films
• ISSN: 1061-933X; 1608-3067
• DOI: 10.1134/S1061933X16030029

Kinetic regularities of flocculation of model kaolin suspensions by highly substituted cationic flocculants synthesized from different starches (corn, waxy corn, potato, and tapioca starches) have been studied as depending on the doses and vegetable origins of the flocculants. The rate of kaolin suspension flocculation has been found to increase with the dose of the cationic starches of all types. It has been shown that, irrespective of the dose, the highest rate of kaolin sedimentation in the model systems is observed in the presence of cationic potato starch. It has been demonstrated that cationic potato starch flocculates kaolin suspensions with concentrations of 0.1, 0.5, and 1.0% with the same efficiency. In this case, the suspensions are almost completely clarified within 2–5 min. Moreover, the dependence of the flocculating efficiency for a 0.1% model suspension on the dose of cationic starch has been found to pass through a maximum at a starch content of 1.0–5.0 mg/g of kaolin depending on the type of starch.