E. K. Koptelova1, M. F. Nikitina1, L. B. Kuzina1, V. P. Kasilov2, O. N. Kislogubova2
1All-Russian Research Institute of Starch Products – the branch of the V. M. Gorbatov Federal Science Center of Food Systems of the RAS, ul. Nekrasova, 11, pos. Kraskovo, Lyuberetskii r-n, Moskovskaya obl., 140051, Russian Federation
2A. A. Blagonravov Mechanical Engineering Research Institute, RAS, ul. Bardina, 4, Moskva, 101000, Russian Federation
Abstract. In Russia and abroad, cationic starches are widely used in the pulp and paper industry. They not only increase the strength of paper but also, under certain conditions, improve the environmental situation. The studies were carried out to study the possibility of using intense wave mixing of starch with a cationizing reagent, an activator and water to increase the efficiency of dry cation exchange of starch. The work was carried out on an experimental unit constructed at the Scientific Center for Nonlinear Wave Mechanics of the Russian Academy of Sciences. Intense wave dispersion in the absence of cationizing reagent and the activator did not change the rheological and physicochemical properties of maize starch. In the samples subjected to cation exchange, with an increase in the amount of nitrogen introduced from 0.258% to 0.596% of the dry matter of starch, substitution degree increased from 0.012 mol of nitrogen/mol of starch to 0.065 mol of nitrogen/mol of starch. At the same time, the dynamic viscosity of 4% paster reduced from 300 mPa s to 12–190 mPa s, while water-retaining ability and solubility of the cationic starches increased from 1.20 g/g to 11.97 g/g and from 1.2% to 18.4% respectively. Maximum viscosity (600 BU) at heating to 95 С was observed in the cationic starches with a low degree of substitution (0.012 mol of nitrogen/mol of starch); the lowest viscosity (100 BU) was observed in the samples with a high degree of substitution (0.045 mol of nitrogen/mol of starch). Start temperature of gelatinization of the cationic starches was at the level of 65–68 C, whereas the start temperature of gelatinization of the original corn starch was 82 C.
Keywords: cationic starch; dry method of cation exchange; substitution degree; paper; nonlinear wave dispersion.
Author Details: E. K. Koptelova, Cand. Sc. (Tech.), leading research fellow (e-mail: vniik@arrisp.ru); M. F. Nikitina, research fellow; L. B. Kuzina, research fellow; V. P. Kasilov, Cand. Sc. (Tech.), leading research fellow; O. N. Kislogubova, research fellow.
For citation: Koptelova E. K., Nikitina M. F., Kuzina L. B., Kasilov V. P., Kislogubova O. N. Changes in the Physicochemical and Rheological Properties of Maize Starch in the Cation Exchange Process with the Use of Nonlinear Wave Dispersion Method. Dostizheniya nauki i tekhniki APK. 2019. Vol. 33. No. 9. Pp. 79–82 (in Russ.). DOI: 10.24411/0235-2451-2019-10917.