DOI: https://doi.org/10.15421/082003

CATIONIC STARCHES AS FLOCCULANTS

Oksana A. Kostyk, Olha H. Budishevska, Volodymyr B. Vostres, Zoriana Y. Nadashkevych, Stanislav A. Voronov

Abstract


The cationic starch obtained by the simplified method was used and studied as a flocculant of curd cheese whey. The facilitated one-pot method for synthesizing a cationizing reagent is offered, namely 2-hydroxy-3-chloropropyltriethylammonium chloride with a yield of 79 %. The composition of the reaction products and cationizing reagent structure were examined by 1H NMR spectroscopy. Afterwards we had to employ the latter to cationize corn starch. Thermogravimetric investigations showed that the introduction of the 2-hydroxypropyltriethylammonium moiety with quaternary nitrogen atom reduced the thermal stability of the cationic starch compared with starting gelatinization corn starch, which can be interpreted in some decrease in the orderliness of the macrochains. The synthesized cationic starch with the degree of substitution equal to 0.21 then was researched as a flocculant for whey clarification. According to factual evidence, flocculation effectiveness depended upon the cationic starch concentration and the pH level of whey. It was revealed that the optimal concentration of the flocculant was in the range of 43.7 – 58.0 mg/l. Moreover, the effective flocculation was monitored at the pH of 3.8, which is intentionally below the isoelectric point of whey proteins. The obtained results were compared to whey flocculation by the solution of chitosan with deacylation degree equal to 82% in the very same conditions. It was estimated that chitosan was more effective flocculant due to the greater content of ammonium groups. The employment of the cationic starch at the whey pH above the protein isoelectric point was not accompanied by clarification and flocculation.

Keywords


cationizing reagent; 2-hydroxy-3-chloropropyltriethylammonium chloride; thermogravimetry; cationic starch; flocculation; whey.

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