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United States Department of Agriculture

Agricultural Research Service

Title: Preparation of Starch Succinates by Reactive Extrusion

Authors
item Wang, Linfu
item Shogren, Randal
item Willett, Julious

Submitted to: American Chemical Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: April 17, 1997
Publication Date: N/A

Technical Abstract: The succinylation of cornstarch by extrusion processing has been studied. Several different factors affecting the succinylation of starch were investigated including water content, succinic anhydride quantity, catalyst type and quantity, and reaction temperature. The degree of substitution (DS) increases with decreasing water content and increasing succinic anhydride quantity. Higher temperature favors higher DS using NaHCO3 as catalyst while the opposite is true using Mg(OH)2 as catalyst. Among all the selected catalysts, NaHCO3 is the best. Aqueous solubility and viscosity of the starch succinates tend to increase with increasing DS. Based on the results of aqueous solution viscosity, some samples appear to be promising as commercial thickening agents.

Last Modified: 10/24/2014
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