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Sergey M. Butrim1, Tatiana D. Bilʼdyukevich1, Natalia S. Butrim1, Vladimir V. Litvyak2
Obtaining
and studying the properties of highly substituted cationic starches of
different botanical origins
Abstract
Abstract. Regularities have been investigated and a method has been developed
for one-stage cationization and cross-linking of potato and corn starches using
epichlorohydrin as a cross-linking agent. Samples of cross-linked cationic
potato and corn starches with controlled viscosity properties, the aqueous
dispersions of which exhibit pseudoplastic properties at various temperatures
and degrees of cross-linking, have been synthesized. It was found that the
obtained crosslinked cationic starches retain their granular structure, and the
degree of crystallinity of the samples, regardless of the temperature (20–45
°C), reaction time (24–96 h), and the dose of the crosslinking agent
(0,05–5,0%), is greatly reduced. insignificantly. It was found that the rate of
flocculation of kaolin suspensions increases with an increase in the dose of
flocculant for all types of cationic starches. It has been shown that,
regardless of the dose, the maximum sedimentation rates of kaolin in model
systems are observed when using cross-linked cationic potato starch. The
results obtained can be used to develop a technology for producing
biodegradable crosslinked cationic starches with the aim of their further use
in polymer flooding to increase oil recovery, and also as effective flocculants
for cleaning aqueous solutions as an alternative to synthetic polyacrylamide
derivatives.
Key words: starch, cationization, cross-linking, epichlorohydrin, viscosity,
flocculation
Copyright (C) Chemistry Dept., Moscow State University, 2002
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