Potato starch cationic

Although cationic com, tapioca, wheat and potato starches are the most common commercial products, preparations, properties and performance of cationic oat31 and pea32 starches have been reported. Improved retention performance via the use of a blend of cationic cereal (wheat, com) starch and cationic potato starch has been reported.33 Products for papermaking using all-amylopectin potato starch have been proposed.34-39... 

Controlled crosslinking of cationic starches improves performance in microparticle-containing papermaking systems.84-86 Superior performance over cationic potato starch was achieved with crosslinked cationic or amphoteric waxy maize, tapioca or potato starch in microparticle systems when the starch cooking was optimized to produce the proper colloidal dispersions.86... 

Further improvements in the retention of pigment in the paper and enhanced sheet formation are obtained when amphoteric starches are used. Phosphate groups have to be added to cationic cornstarch to produce amphoteric properties. Cationic potato starch has a natural source of anionic charge due to its phosphate content. In recent years, waxy com starches, which consist entirely of amylopectin, have been modified for use as cationic or amphoteric agents for papermaking and surface sizing. 

Cationic potato starch is actually an amphoteric starch due to the presence of phosphate groups. An increase in cationic charge results when phosphate groups pro-tonate or react with aluminum ions in an acid papermaking system. Anionic phosphate starch will adsorb on cellulose, depending on pH and concentration in solution.135,138... 

A novel sizing strategy utilizes a microparticle system that enhances retention.166 A representative example is a combination of cationic potato starch (DS = 0.04), a metallosilicate hydrosol and AKD. In an approach to combine elevated filler retention, effective sizing and high paper strength, calcium carbonate is reacted with a starch-soap complex and combined with AKD.167168... 

Potato starch is inherently anionic, since it contains phosphate groups. The presence of both anionic and cationic groups in cationized potato starch enhances its flocculation power and renders it active over a wider pH range. Com starch has to be rendered amphoteric by the introduction of phosphate groups. Charge modification has also been applied to waxy maize starch. 

Astro Starch [Penford]. TM for cationic potato starches. 

Wcscat [Western Polymer] Cationic potato starch. 

Cationic potato starch was found to be significantly superior in performance to other starches in systems containing alum. Vander Burgh [11] claimed that in alum-containing papers cationic potato starch was twice as effective as cationic... 

Due to the natural phosphate content present in the amylopectin fraction, potato starch has an anionic character. A cationic potato starch is actually a blend of cationic amylose and amphoteric amylopectin. 

B.M. Jensen and J.C. Winters (1986), Cationic potato starches proven effective as wet-end additives, Pulp Paper, April. 

For cationic potato starches from various preparation technologies (slurry, paste, semi-dry, extruder), similar effects have been found Wet procedures enable an even distribution over the whole granule or dissolved material, whereas dry procedures are more harsh and cause a less-selective reaction in the outer parts of the granules. In the extender, where plasticization and reaction of the starch occur more or less simultaneously, regioselectivity of this kinetically controlled oxirane addition is drastically decreased, especially in the very early stage of the reaction. ... 

R. Manelius, K. Nurmi, and E. Bertoft, Characterization of dextrins obtained by enzymatic treatment of cationic potato starch, Starch, 57 (2005) 291-300. 

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