A. A. Kopyltsov, M. F. Nikitina, A. V. Rodionova, L. G. Kuzmina
All-Russian Research Institute of Starch Products – Branch of the Federal Food Systems Center named by V. M. Gorbatov RAS, ul. Nekrasova, 11, pos. Kraskovo, Lyuberetskii r-n, Moskovskaya obl., 140051, Russian Federation
Abstract. The studies aimed to determine how cationization by the wave mixing method affects the characteristics of starches of different botanical origins. Samples of cationic starches (corn, potato, and wheat) were produced by dry wave mixing cationization. Corn starch was the best esterified; esterification efficiency reached 97.6%. For wheat and potato CS (cationic starches), this indicator was the smallest amounting to 88.0% and 90.0%, respectively. The modification of starches had a significant effect on the dynamic viscosity of their pastes. For 3% cationic starch paste based on ordinary corn starch, viscosity decreased 9.8 times; for amylopectin starch paste, it decreased 30.8 times; for wheat starch paste, it decreased 3.7 times; for potato starch paste, it decreased 1,571.4 times. At low paste concentrations (1–2%), it was practically the same (2.8–3.1 mPa∙s) for all four types of the studied starches. With an increase in the paste concentration to 4% and further to 5%, the viscosity of cationic corn amylopectin starch and, especially, potato starch was higher than that of other samples, by 4.7–11.7 and 10.9–17.9%, respectively. The main property indicators, including the efficiency of increasing the mechanical strength of laboratory paper samples, were the same for ordinary corn, amylopectin corn, and wheat CS samples made in the laboratory and industrial conditions. For cardboard without CS the absolute punching resistance was 392 kPa; for cardboard with CS made by the wave mixing method it was 455 kPa; for cardboard made using an industrial CS sample it was 462 kPa. The breaking force by ring compression was 132 kN/m, 146 kN/m, and 150 kN/m, respectively.
Keywords: corn starch; potato starch; wheat starch; amylopectin corn starch; wave mixing; modified starch; cationic starch; substitution degree; viscosity; cardboard; paper.
Author Details: A.A. Kopyltsov, Cand. Sc. (Tech.), leading research fellow; M.F. Nikitina, research fellow; A.V. Rodionova, research fellow; L.G. Kuzmina research fellow (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.).
For citation: [Cationization of starches of different botanical origins by the wave mixing method]. Dostizheniya nauki i tekhniki APK. 2021;35(11):64-8. Russian. doi: 10.53859/02352451_2021_35_11_64.