A green approach to starch modification by solvent-free method with betaine hydrochloride

In this study, a novel simple and eco-efficient, semi-dry method with a spray system for starch modification has been developed. Compared to conventional semi-dry methods, this method does not use solvents so that no slurry or semi-liquid mixture is obtained, the material is in a moisted/semi-moiste...

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Bibliographic Details
Published in:International journal of biological macromolecules 2021-12, Vol.193 (Pt B), p.1962-1971
Main Authors: Karić, Nataša, Vukčević, Marija, Ristić, Mirjana, Perić-Grujić, Aleksandra, Marinković, Aleksandar, Trivunac, Katarina
Format: Article
Language:English
Subjects:
Betaine - chemistry
Betaine hydrochloride
Cationic starch
Cations - chemistry
Epoxy Compounds - chemistry
Green Chemistry Technology - methods
Plants - chemistry
Quaternary Ammonium Compounds - chemistry
Solubility
Solvent-free process
Solvents - chemistry
Starch - chemistry
Viscosity
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Summary:In this study, a novel simple and eco-efficient, semi-dry method with a spray system for starch modification has been developed. Compared to conventional semi-dry methods, this method does not use solvents so that no slurry or semi-liquid mixture is obtained, the material is in a moisted/semi-moisted state. The modification of starch was performed using betaine hydrochloride (BHC) as the cationic reagent, and the characteristics of such starch derivates were compared with cationic starches obtained using glycidyltrimethylammonium chloride (GTMAC). Due to the instability, toxicity, and high cost of the most commonly used GTMAC, it should be replaced with more eco-friendly reagents, such as BHC, which is derived from betaine found in most green plants (e.g., spinach - Spinacia oleracea, beets - Beta vulgaris). The influence of processing conditions such as temperature, concentration of cationic reagents, presence and concentration of natural plasticizers/catalyst on physico-chemical and structural properties of cationic starches have also been studied. The cationic degree varied from 0.045–0.204 for the starch–BHC samples and within the range of 0.066–0.245 for the starch–GTMAC samples. The modification of starch with cationic reagents resulted in an increased solubility and swelling capacity, followed by decreased viscosity of the modified starches. [Display omitted] •The semi-dry method with a spray system for starch modification was developed.•The influence of natural plasticizers on the properties of starch derivates has been studied.•Higher cationic values led to improved physico-chemical properties of cationic starch.•The betaine hydrochloride may be an alternative to conventional cationic reagents.
ISSN:0141-8130
1879-0003
DOI:10.1016/j.ijbiomac.2021.11.027