Influence of technological parameters of cationization on the substitution degree of hydroxyl groups in corn cationic starch prepared by nonlinear wave mixing

A. A. Kopyltsov¹, M. F. Nikitina¹, L. B. Kuzina¹

Abstract. Cationic starch (CS) is widely used in the production of paper and paper products, as well as for the coagulation of colloidal impurities in industrial and domestic wastewater. The All-Russian Research Institute of Starch Products, together with the Institute of Mechanical Engineering of the Russian Academy of Sciences, studied the dry method for the production of CS by nonlinear wave mixing. The purpose of the study was to increase the speed and efficiency of the cationization reaction. We studied the effect of changes in the concentration of the activator. The concentration of calcium hydroxide changed from 3% to 6% to starch dry matter (DM); the concentration of sodium hydroxide changed from 0.73 g to 1.23 g of NaOH to starch DM; the concentration of water changed from 8 cm3 to 14 cm3 per 100 g of starch DM; the concentration of reagent changed from 0.26% to 0.59% to starch DM relative to the degree of cationic starch substitution. The optimal amount of water introduced into the wave mixer, at constant values of the consumption of the activator and reagent, was 13% to starch dry matter. The maximum contamination level of CS was 0.042 mol/mol at the given values of the consumption of the reagent and water. It was achieved with the addition of an activator at a dose of 5.4% of starch DM. The research results were processed using mathematical programs Excel 365, STATISTICA 10.0, Table 3D Curvev.4.0 with obtaining regression equations for predicting the contamination level of CS produced by the method of nonlinear wave mixing. The use of these formulas ensures the production of CS with a given contamination level depending on the concentration of the activator, water, and reagent while stirring the reaction medium in a wave mixer.

Keywords: cationic starch; dry cationization; substitution degree; nonlinear wave mixing.

Author Details: A.A. Kopyltsov, Cand. Sc. (Tech.), leading research fellow (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); M.F. Nikitina, research fellow; L.B. Kuzina, research fellow.

For citation: Kopyltsov AA, Nikitina MF, Kuzina LB [Influence of technological parameters of cationization on the substitution degree of hydroxyl groups in corn cationic starch prepared by nonlinear wave mixing]. Dostizheniya nauki i tekhniki APK. 2020; 34(10):102-5. Russian. doi: 10.24411/0235-2451-2020-11016.