The Reactive Extrusion Cationization of Starches as a Novel Physicochemical Surface Modification Method

Area of Science:

• * Food Science and Technology
• * Polymer Chemistry
• * Green Chemistry

Background:

• * Traditional starch cationization is energy-intensive and generates waste.
• * Cationization modifies starch physicochemical properties for industrial use.
• * Corn and chayote root starches were investigated for modification.

Purpose of the Study:

• * To evaluate reactive extrusion (REX) as a sustainable starch modification method.
• * To compare REX with conventional cationization (CT) for corn and chayote starches.
• * To analyze the impact of REX on starch degree of substitution (DS) and properties.

Main Methods:

• * Modified starches using a single-screw extruder and glycyltrimethylammonium chloride (GTAC).
• * Assessed effects of temperature on DS, functional, and structural properties.
• * Employed rheometry, calorimetry, and spectroscopy for characterization.

Main Results:

• * REX achieved corn starch DS comparable to CT (0.21-0.23).
• * Extrusion reduced viscosity peaks (pre-gelatinization) and altered thermal properties.
• * Spectroscopic analysis confirmed GTAC incorporation into starch.

Conclusions:

• * REX is a viable, faster, energy-efficient, and eco-friendly alternative to CT.
• * REX-modified starches exhibit altered properties suitable for new applications.
• * Potential applications include water treatment and biodegradable materials.