FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (24 ): 99-103.doi: 10.7506/spkx1002-6630-200924019

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Preparation and Properties of Cationic Glutinous Rice Starch

YUAN Huai-bo1,2,LIU Wen-hong3,LIU Jun1   

  1. (1. College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China;
    2. Brothers Foodstuff Technology Co. Ltd., Huaiyuan 233400, China;
    3. College of Chemistry Engineering, Hefei University of Technology, Hefei 230009, China)
  • Received:2009-08-10 Online:2009-12-15 Published:2010-12-29
  • Contact: YUAN Huai-bo1,


Glutinous rice was used as the material and 3-chloro-2- hydroxypropyl trimethyl ammonium chloride (CHPTMA) was used as etherification agent to prepare cationic starch under alkaline condition. Results showed the optimal condition was 50 ℃ of reaction temperature, 4 h of reaction time, 100:8.00 of glutinous rice starch and etherification agent ratio and 1.00:1.94 of etherification agent and NaOH ratio. Nitrogen content of glutinous rice starch was 0.370% and degree of substitution was 0.0613. Compared with original starch, cationic starch exhibited lower viscosity, stronger coagulation property, higher transmittance and lower frozen-thaw stability. Glutinous rice starch was characterized through analyses of infrared spectroscopy (IR) and differential scanning calorimetry (DSC).

Key words: cationic glutinous rice starch, preparation, property

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