title: Characterization of cationic dextrin prepared by ultra high pressure (UHP)-assisted cationization reaction.
abstract: Cationic dextrins were prepared through substitution reaction of dextrin with low and high addition levels of 2,3-epoxypropyltrimethylammonium chloride (ETMAC), respectively. Conventional cationization reactions were carried out for 5h under continued stirring. UHP-assisted cationization reactions were conducted at three pressurization levels of 100, 300 and 500 MPa for a pressure holding time of 30 min. Degree of substitution (DS) of UHP-assisted cationic dextrins ranged from 0.58 to 1.51, and in general, their DS values were enhanced with increasing pressure levels. FT-IR and (13)C NMR spectra indicated the presence of CN bond, which provided clear evidence about incorporation of cationic moieties onto dextrin molecules. In flocculation test, UHP-assisted cationic dextrin revealed higher flocculating activity. Overall results suggested that UHP-assisted cationization reaction could modulate reactivity and flocculating activity of dextrin by controlling pressure levels and reaction mixture compositions, and cationic dextrins likely possessed a higher potential to replace synthetic polymer-based flocculants.
authors.affiliation: Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seochun 1, Yongin, Gyeonggi-do 446-701, Republic of Korea.
authors.forename: Ahra
authors.initials: A
authors.lastname: Cho
authors.forename: Seung-Hyun
authors.initials: SH
authors.lastname: Choi
authors.forename: Hyun-Wook
authors.initials: HW
authors.lastname: Choi
authors.forename: Hyun-Seok
authors.initials: HS
authors.lastname: Kim
authors.forename: Wooki
authors.initials: W
authors.lastname: Kim
authors.forename: Dae-Ok
authors.initials: DO
authors.lastname: Kim
authors.forename: Byung-Yong
authors.initials: BY
authors.lastname: Kim
authors.forename: Moo-Yeol
authors.initials: MY
authors.lastname: Baik