| Abstract [eng] |
Various botanical origin starches potato, wheat, tapioca and corn was mixed by the reaction with sodium hydroxide solution and cross–linking agent epichlorohydrin. This way various botanical origin starches with different degree of crosslinking starch were received. The crosslinking reaction were evaluated by determining the solubility, swelling, rheological properties, and degree of crosslinking of the crosslinked starch at different molar ratio of reagent and crosslinking reaction times. Was evaluated the epichlorohydrin starch crosslinking methodology, taking into account the starch botanical origin, granule size, different molar ratios of reagents, starch suspension concentration, and crosslinking reaction time. Starch degree of crosslinking of various botanical origin was determined by estimating viscosity parameters and the method used to determine the degree of crosslinking. Optimized and predicted the crosslinking process. Properties of pastes and gels were investigated by using native and crosslinked starch. |
