Reaction of Epichlorhydrin with Carbohydrate Polymers. Part II. Starch Reaction Mechanism and Physicochemical Properties of Modified Starch

Abstract

Abstract Detailed mechanistic pathways are described for starch‐epichlorohydrin (ECH) reaction. The mature and extent of side reactions accompanying the cross‐linking reaction as well as the influence of reaction conditions on these have been demonstrated. The influence of degree of crosslinking of starch on its various physicochemical properties such as swelling, solubility, gelatinization, viscosity, iodine complex, crystallinity and granular structure are discussed.