Phosphation and Other Reactions Leading to Phosphorus-Containing Starches

Phosphation and Other Reactions Leading to Phosphorus-Containing Starches [Pg.240]

Phosphoric acid moieties can be introduced chemically into starch by several methods, which are described next. [Pg.240]

It was reported that phosphorylation during extrusion required less reagents than by the use of classical phosphorylation. The response of various starch varieties to extrusion parameters was similar.1552 [Pg.243]

Phosphates are also known that have the phosphoric acid moiety in a side chain bound to glucose units. Such compounds have been prepared from diethyl 2-chloro-l-hydroxyethyl phosphonate [ClCH2CH(OH)PO(OEt)2].1585 The starch phosphonate ethers had a DS of 0.0138. In addition, 2-methyl-3-phosphono-2-oxazolinium chloride sodium salt was reacted with starch to produce stable, aqueous dispersions.1586 [Pg.245]

A thixotropic starch was produced in reactions of POCl3-crosslinked starch with unsaturated aliphatic aldehydes.1361 Starch phosphates have been crosslinked by various aliphatic and aromatic aldehydes in the presence of urea, melamine, and similar compounds. Among several aldehydes tested[formaldehyde, propanal (propionaldehyde), glyoxal, glutaraldehyde, 2-hydroxyadipaldehyde (2-hydroxy -1,6-hexanedial), and some aromatic aldehydes], only those products that had reacted with glyoxal were insoluble in water.1322 Significant increases in viscosity occurred after starch phosphates having a low DS were treated with urea.1590 [Pg.245]

Big Chemical Encyclopedia