Cationic oxidized microporous rice starch: Preparation, characterization, and properties

• Published in: Journal of food science Vol. 85; no. 7; pp. 2041 - 2049
• Main Authors: Tang, Hong‐bo, Lv, Xiao‐li, Li, Yan‐ping, Li, Qian, Liu, Xiao‐jun
• Format: Journal Article
• Language: English
• Published: Chicago Wiley Subscription Services, Inc 01.07.2020
• Subjects: Acid resistance; adsorbents; Adsorption; Ammonium; Ammonium chloride; cationic etherification; Cations; characterization; Copper; Crystal structure; Crystallinity; Enthalpy; enzymes; Enzymolysis; flocculants; food science; medicine; micropores; Oxidation; Oxidation resistance; Papermaking; particle size; Pesticides; porous media; Release agents; Rice; rice starch; Sodium; Sodium hypochlorite; Starch; Thermal stability; Wastewater; Wastewater treatment; Water treatment

The combination of enzymolysis of compound enzyme, oxidation of sodium hypochlorite, and cationic etherification of 3‐chloro‐2‐hydroxypropyl trimethyl ammonium chloride (CHPTMA) was selected for the functionalization of rice starch (RS) to better raise the performances. The results showed that the o...