Determinatin of the Degree of Cationicity in Cationic Starches by Solid-State13C NMR Spectroscopy

Influence of the cationic degree and molar mass of modified starches on their physicochemical properties and capability to enhance the oil recovery process

Polysaccharides and their derivatives are used as additives in numerous petroleum industrial processes, especially in enhanced oil recovery (EOR). There exists however, a lack of studies concerning how their physicochemical properties affect the oil recovery process. This work presents an investigation of a series of 2-hydroxy-3-(trimethylammonium)propyl starches (HTPS) with different molar masses and cationic degrees that are potentially useful for EOR. It was investigated surface/interfacial tensions, rheological profile, emulsion index and wettability alteration. The results provide experimental evidence that the HTPS intrinsic properties affect the measured properties. The HTPS solution/oil interfacial tension (IFT) ranged from a low value of 19.0 to a high value of 34.0 mN/m and correlates positively with the molar mass of the HTPS. In contrast, the rheological behavior displays correlations with the molar mass and the degree of cationization. Furthermore, the 1 % HTPS solutions presented around 10 % of viscosity increase in comparison to brines typically used in waterflooding. The derivative with a higher molar mass and intermediate degree of cationization (HTPS 2) was more effective in changing the wetting condition of an aged limestone with a wettability alteration index (WAI) of 52 % while the commercial surfactant cetyltrimethylammonium bromide (CTAB) presented a WAI of 32.6 %.

Cationic starches in paper-based applications-A review on analytical methods

This review focuses on cationic starches with a low degree of substitution (<0.06) which are mainly used for production of paper-based products. After a brief introduction on starch in general, cationization pathways and importance of cationic starches in paper production, this review emphasizes on the analytical challenges from different perspectives. These include the different length scales of starches when in solution: the macromolecular level, their assembly into nm aggregates and finally hydrocolloids with hundreds of nanometers of diameter. We give an overview on the current state of the art on the analysis of such challenging samples and aim at providing a guideline for obtaining and presenting reliable analytical data.

Starch — Value Addition by Modification

Starch is one of the most important but flexible food ingredients possessing value added attributes for innumerable industrial applications. Its various chemically modified derivatives offer a great scope of high technological value in both food and non-food industries. Modified starches are designed to overcome one or more of the shortcomings, such as loss of viscosity and thickening power upon cooking and storage, particularly at low pH, retrogradation characteristics, syneresis, etc., of native starches. Oxidation, esterification, hydroxyalkylation, dextrinization, and cross-linking are some of the modifications commonly employed to prepare starch derivatives. In a way, starch modification provides desirable functional attributes as well as offering economic alternative to other hydrocolloid ingredients, such as gums and mucilages, which are unreliable in quality and availability. Resistant starch, a highly retrograded starch fractionformed upon food processing, is another useful starch derivative. It exhibits the beneficial physiological effects of therapeutic and nutritional values akin to dietary fiber. There awaits considerable opportunity for future developments, especially for tailor-made starch derivatives with multiple modifications and with the desired functional and nutritional properties, although the problem of obtaining legislative approval for the use of novel starch derivatives in processed food formulations is still under debate. Nevertheless, it can be predicted that new ventures in starch modifications and their diverse applications will continue to be of great interest in applied research.