Characterisation of cationic potato starch by asymmetrical flow field-flow fractionation. Influence of ionic strength and degree of substitution

被引:12
作者
Santacruz, Stalin [1 ]
机构
[1] Lund Univ, Fac Engn LTH, Ctr Chem & Chem Engn, Div Analyt Chem,Dept Chem, SE-22100 Lund, Sweden
关键词
Molar mass distribution; Cationic starch; Size separation; Field-flow fractionation; Multi-angle light scattering; LIGHT-SCATTERING; MOLECULAR-MASS; SEPARATION; EFFICIENCY; SIZE;
D O I
10.1016/j.carbpol.2014.02.002
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The properties of a paper sheet depend on the absorption together with the physico-chemical properties of additives used in the paper processing. The effect of ionic strength and degree of substitution of cationic potato starch on the elution pattern of asymmetrical flow field-flow fractionation was analysed. The effect of starch derivatisation, in either dry or wet phase, was also investigated. Average molar mass showed no difference between the starches obtained from the two derivatisation processes. Apparent densities showed that dry cationic starch had higher density than wet cationic starch for a hydrodynamic radius between 50 and 100 nm. Elution times of native and three cationic starches increased when the ionic strength increased from 50 to 100 mM. No differences in the molar mass among cationic starches with different degree of substitution suggested no degradation due to a derivatisation process. Large sample loads can be used at 100 mM without overloading. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码:166 / 171
页数:6
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