High‐Efficient Preparation of Carboxymethyl Starch via Ball Milling With Limited Solvent Content

Abstract

Carboxymethyl starch (CMS) is successfully prepared via ball milling in the presence of limited amounts of solvent, monochloro acetate, or dichloroacetic acid. In the process, several factors affecting carboxymethylation reaction such as solvent, NaOH/ClCH2COONa ratio, ClCH2COONa/anhydroglucose unit (AGU) ratio, reaction time, and amount of dichloroacetic acid are investigated in terms of the degree of substitution (DS) for the CMS and the optimum conditions are established. Under this condition, the substitution degree of the prepared CMS is 0.65 and the reaction efficiency can reach up to 80%. Additionally, crosslinked carboxymethyl starch is prepared by using dichloroacetic acid as crosslinking agent in the same condition in order to increase the viscosity of CMS. The crystallinity of CMS is measured by X‐ray diffraction. And the results shows that the crystallinity of the product is decreased with the increasing milling time and substitution degree. FTIR and 1HNMR spectra indicates that the hydroxyl groups of starches are substituted by carboxymethyl groups. Our work provides a simple method for high‐efficient preparation of CMS via ball milling in the presence of monochloro acetate and dichloroacetic acid and has great potential for broadening the application of starch.

A sustainable approach to synthesize phosphonated chitosan using ball milling and its application for oilfield scale management

“…27,30 In addition, liquid-assisted grinding (LAG) plays a vital role in improving the reactivity of the chemical transformations. 31–33…”

Synthesis and Characterization of Sodium Carboxymethyl Starch‐Graft Acrylamide/1‐Vinyl‐2‐Pyrrolidone Copolymers via Central Composite Design and Using as Filtration Loss Agent in Drilling Muds

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Effect of glgB/GASBD fusion gene expression on increased branching degree of potato starch and changes in physicochemical properties of starch

“…The composition and structure of the genetic improvement have resulted in improved physicochemical properties and functional properties of the starch, and the new starch without subsequent chemical treatment has great potential for application. [5,6] In recent years, many novel potato starches with improved starch properties have been obtained by inhibiting the expression of some key genes involved in starch biosynthesis or the expression of foreign genes in plants. Overexpression of PDXII gene under the control of a constitutive promoter enhanced the accumulation of the vitamin B6 which also augmented the tolerance under various abiotic stresses in potato.…”