Patent Description:
Conventional commercially available cationic starches are produced by etherification of starch with (<NUM>-chloro-<NUM>-hydroxypropyl)trimethylammonium chloride (CHPTAC) or <NUM>,<NUM>-epoxypropyltrimethylammonium chloride (EPTAC) [<NUM>]. These cationic starches are extensively used in papermaking, both as wet end additive and as sizing agents [<NUM>-<NUM>]. Additionally, they have been shown to be effective flocculants in wastewater treatment [<NUM>]. Due to their alleged biodegradability, along with the high availability of starch, CSs are frequently advocated as environmentally-friendly alternatives to synthetic polyelectrolytes [<NUM>,<NUM>]. However, some issues have put the greenness of cationic polysaccharide ethers under question [<NUM>]. EPTAC (or CHPTAC) ultimately comes from propylene, the reaction produces undesirable by-products, and highly substituted CS ethers actually show poor biodegradability [<NUM>].

Alternative synthetic routes leading to cationic starch esters, containing more labile cationic groups, were first proposed in <NUM> [<NUM>]. Betaine, a naturally found amino acid, was converted into its acyl chloride and subsequently reacted with starch, in the presence of pyridine [<NUM>]. Nonetheless, the chlorination step is not mandatory, as some researchers have reported the production of starch betainate (SB) by Steglich esterification, using N,N'-diisopropylcarbodiimide and <NUM>-dimethylaminopyridine [<NUM>]. In these cases, the medium was <NUM>,<NUM>-dioxane, in which neither native or cationic starch is soluble, and degrees of substitution (DS) below <NUM> were obtained.

The works cited above state that the replacement of etherifying cationizing reagents by betaine hydrochloride leads to more biodegradable cationic starches [<NUM>, <NUM>]. As a rule, esters are not only more prone to biodegradation than their ether counterparts, but also less chemically stable in general [<NUM>].

From what is known, transesterification of starch has been carried out with a small number of esters, including vinyl laureate [<NUM>] and vinyl acetate [<NUM>], and using K2CO3 as base catalyst. The reaction of polysaccharides with fatty acid methyl esters was also studied using organic catalysts such as triazabicyclodecene, or alternative reaction media like ionic liquids [<NUM>, <NUM>]. The patent <CIT> [<NUM>], from Chemigate Oy, a manufacturer of modified starches, described for the first time the transesterification of hydroxy polymers with amino acid esters. Their method implied a two-phase (solid/liquid) synthesis at <NUM>-<NUM>, with less than <NUM>% of water. However, the approach described in this patent application is different since the transesterification takes place either in anhydrous solution or in solid state.

While the modification of starch in water or organic solvents is prevalent in the literature, commercial cationic starch ethers are frequently obtained by semi-dry or dry methods [<NUM>]. Ball milling (BM) is a dry state, cost effective and eco-friendly approach, which uses mechanical actions such as friction, collision, impingement and shear between grinding balls and container walls [<NUM>,<NUM>]. Some key physicochemical properties of starch get clearly affected by BM. Its crystallinity decreases, becoming more reactive [<NUM>, <NUM>]. Its porosity increases by developing cavities in the granules [<NUM>] and so does the pasting stability, resulting in lower viscosity when dispersed in water [<NUM>]. Starch nanoparticles in the range of <NUM>-<NUM> can be obtained from <NUM>-<NUM> granules [<NUM>]. However, none of those contributions implied a chemical reaction concurrently with ball milling. In this regard, Li et al. 's [<NUM>] dry synthesis of octenyl succinate starch should be mentioned. The authors highlighted that the structural disruption of starch granules by ball milling increased the reactivity.

<CIT> describes the production of compounds of the betaine-polysaccharide family by reacting a polysaccharide with an N,N-dialkylaminocarboxylic acid in the presence of a polar aprotic solvent such as dimethylsulfoxide (DMSO) and/or dimethylformamide, and a quaternary agent that consists of a halide, such as a chloride, an iodide or a bromide. <CIT> describes the preparation of cationic starch by covalently bonding betaine via an ester bond to a part of the hydroxyl groups of the starch.

Taking into account the published knowledge, there is a need for a process for the production of starch betainate that does not generate unwanted by-products, that does not involve the use of water, that can be carried out through what can be considered a true transesterification in solid state and at room temperature, or in an anhydrous solution, which makes it possible to obtain water-soluble starch betainate, even in cold water, and with a degree of substitution that falls within the high range of values for cationic starches commercially available. Additionally, it is relevant the existence of a process for the production of starch betainate that, when in alkaline conditions, avoids the addition of a third reagent such as potassium carbonate (K2CO3), commonly used in previous art. The possibility of the process taking place through economically and ecologically favorable means, such as ball milling, will also be relevant.

The process described in this invention intends to eliminate these deficiencies of the state of the art, still allowing obtaining a product with a high degree of purity and whiteness, without any decrease in the whiteness level of the product obtained by the process described in this document in relation to the initial product.

Starch betainate has interesting antimicrobial properties and its use in the production of food packaging is of special relevance. For this, its film-forming properties are also important, namely for the creation of barriers on the surface of the paper for allowing safety and maintenance of the different packaged foods in a good state of conservation.

It also provides improvements to the properties of the paper which contains it, such as retention capacity, water permeability and strength characteristics.

It is also expected the use of the starch obtained by the process described in this invention in the production of uncoated fine printing and writing paper, since its cationicity allows binding with the negative components, conferring mechanical strength properties and aiding in the retention of fines and mineral fillers. In this way, paper machine drainability and operability are also improved. Likewise, starch can also be added to the surface of the paper, in surface sizing formulations, promoting improved optical properties and printability. Due to the aforementioned improvement in mechanical strength, when applied to the surface, the starch can also promote the reduction of vessel picking and the releasing of dust.

In the invention described in this document, for the first time, starch betainate is obtained by transesterification in polar aprotic solvents and, also for the first time, this reaction is carried out using a ball mill. Thus the methyl betainate was synthesized and transesterified with starch, both under homogeneous conditions (wet method) and by ball milling.

By the method of obtaining starch betainate chloride described herein, betaine hydrochloride is esterified by adding an equimolar amount of thionyl chloride to methanol followed by the addition of betaine hydrochloride until a solution of methyl betainate chloride is produced. After refluxing this solution, the methanol is evaporated, a trituration with ethyl ether occurs, and then it is dried in vacuum, washed with ethyl ether until the yellow color disappears and the solid methyl betainate chloride obtained is stored under vacuum. These procedures are followed by the transesterification of starch with betainate chloride obtained in solution with an aprotic solvent or in a dry medium. Finally, the unreacted methyl betainate is removed by dissolving the resulting product in distilled water, with stirring and heating, and reprecipitation in ethanol.

Native and cooked starches are used in the process described. In the case of using cooked starches, there is a previous step that involves cooking them in distilled water and using a buffer solution of α-amylase subsequently denatured.

In one preferred embodiment of the invention, the transesterification takes place in solution and in an alkaline medium, with the pre-activation of the starch taking place with a solution of sodium hydroxide in ethanol, at reflux, and obtaining an alkalized starch suspension. This step is followed by vacuum filtration of the obtained alkalized starch suspension and washing with ethanol followed by washing with ethyl ether until excess sodium hydroxide and ethanol are removed from the solid alkalized starch obtained. This product is then transesterified with methyl betainate chloride in solution with an aprotic solvent and at temperatures between <NUM> and <NUM>, with subsequent reflux of the resulting solution also taking place. Finally, the resulting solution is precipitated in absolute ethanol, followed by washing with ethanol, vacuum filtration and drying in an oven.

In one preferred embodiment of the invention, the transesterification takes place in solution and in an acidic medium, being transesterified with methyl betainate chloride in solution with an aprotic solvent previously acidified with a strong acid, and at temperatures between <NUM> and <NUM> and subsequent reflux of the resulting solution. The resulting solution is precipitated in absolute ethanol, followed by an ethanol wash, vacuum filtration and oven drying. In a preferred form of the invention the strong acid is sulfuric acid.

In one preferred embodiment of the invention the aprotic solvent is dimethylformamide or dimethylsulfoxide.

In one preferred embodiment of the invention, the transesterification takes place in a dry and basic medium, through the pre-activation of the starch, as already described above, to obtain solid alkalized starch, followed by the transesterification of the alkalized starch obtained with methyl betainate chloride in a ball mill at room temperature.

In one preferred embodiment of the invention, the transesterification takes place in a dry and acidic medium, with the transesterification of the starch taking place with methyl betainate chloride after mixing with an acid in solid state and with a pKa equal to or less than <NUM>, in a ball mill at room temperature.

In one preferred embodiment of the invention the solid acid is sulfamic acid.

Betaine hydrochloride is first esterified with thionyl chloride and methanol. The starch is then efficiently converted to starch betainate in aprotic solvents such as dimethylformamide (DMF)/dimethylsulfoxide (DMSO), and using a strong acid as a catalyst or a preactivation of the polymer in sodium hydroxide (NaOH)/ethanol. In addition, solid state transesterification is carried out by means of a ball mill, for which a solid and less corrosive acid is used. Degrees of substitution of up to <NUM> are obtained using, for example, alkaline activation and DMF as a medium. No by-products are detected, but the starch undergoes severe depolymerization in a wet media, especially in DMSO. The transesterification described, with its variety of possibilities, produces cationic starches that are more biodegradable than conventional trimethylammonium ethers (<NUM>-hydroxyalkyl) and whose properties, such as rheology, thermal stability and morphology, are strongly dependent on the choice of reaction conditions.

The dry medium process described in this patent application is considered a true solid-state transesterification at room temperature, without any melting of the process constituents.

On the other hand, starch betainate produced in polar aprotic solvents, according to the process described in this document, especially when the degree of substitution (DS) is high, can be dissolved in water, even in cold water, with strong decrystallization taking place, since the granular structure is completely broken, no retrogradation is observed.

The starch betainate produced by the processes described in this patent application, unlike conventional cationic starches, i.e. etherified with (<NUM>-hydroxypropyl)-<NUM>-trimethylammonium groups), is biologically based and biocompatible. The described process also does not generate unwanted by-products.

In terms of properties of starch betainate Pfeifer et al. , <NUM> [<NUM>] exemplifies its antimicrobial properties and its use in paper production: the presence of starch betainate reduces the growth of bacteria on the paper substrate, being clearly an advantage for packaging with food application. As with other starches, the application of starch betainate to paper results in the improvement of different paper properties such as retention, water permeability, and strength of the paper produced.

However, contrary to what was observed with conventional cationic starches, the whiteness values remained unchanged in the addition of the starch betainate, produced with the process described herein, with OBAs compounds (Optical Brightening Agents, optical brighteners). It is found that cationic starches with a high degree of substitution reduce the effect of OBAs, i.e., reduce the whiteness values of the paper produced.

The highest degree of substitution, <NUM>, was obtained by depolymerizing the starch with amylase, pre-activating it in NaOH/ethanol, and reacting it in DMF with three mol of methyl betainate chloride per mol of anhydroglucose unit (AGU). The simple transesterification process in DMF results in an effective dissociation of alkaline starch, although it does not undergo extensive solvolysis.

The ball milling process allowed the starch betainate to retain a similar molecular weight and did not cause appreciable degradation, particularly when alkaline activation was selected. Although the degrees of substitution achieved (<NUM>) were lower than those achieved in DMF, these are still within the range of values considered high for cationic starches with application in paper production.

Corn starch was dried at <NUM> for <NUM> before use. Its average molecular weight, as estimated by viscometry (ISO <NUM>) and using Mark-Houwink parameters for amylose [<NUM>], was at least <NUM> × <NUM> mol-<NUM>, corresponding to an approximately degree of polymerization (DP) of <NUM> × <NUM><NUM>.

Betaine hydrochloride (BetHCl, <NUM>%) was used as-is for esterification. Thionyl chloride (<NUM>%) and sulfamic acid (<NUM>%) were used. The used solvents were purified or dried prior to use following standard procedures. Other commercially available compounds were used without further purification.

The cationic starch ester was characterized by <NUM>H and <NUM>C NMR spectroscopy, infrared spectroscopy, thermogravimetric analysis, viscosity measurements, optical microscopy (in water) and scanning electron microscopy (dry).

Corn starch was cooked in distilled water using α-amylase in a buffer solution (<NUM>. 45µLg-<NUM> of starch) under continuous stirring and heating for <NUM> at <NUM>. The enzyme was deactivated by adding <NUM> ZnSO<NUM> (<NUM>µLg-<NUM> of starch) and temperature was then raised up to <NUM> for <NUM>. After cooking, the carbohydrate solution was cooled down up to environmental temperature and absolute ethanol was added to precipitate the cooked starch, which was then vacuum filtered and stored in an oven at <NUM>.

The synthesis of betaine methyl ester was carried out using SOCl<NUM>/methanol [<NUM>]. In order to maximize the efficiency of the reaction, an equimolar ratio of SOCl<NUM>: (betaine hydrochloride) was used. Briefly, <NUM> SOCl<NUM> (<NUM> mmol) is added dropwise to methanol (<NUM>) in an ice bath. Then, <NUM> (<NUM> mmol) of betaine hydrochloride are added and the reaction mixture is refluxed for <NUM> at <NUM> (<FIG>). The solvent is removed by evaporation on a rotary evaporator and the product is triturated twice with ethyl ether to remove the dimethyl sulfite formed. The product is vacuum dried and washed several times with ethyl ether until the yellow color disappears. The product is stored under vacuum.

Transesterification was carried out using native and cooked starch (<NUM>) and methyl betainate chloride in an acidic and alkaline medium.

The alkaline medium was obtained by pre-activating the starch with a solution of NaOH in ethanol (<NUM> w/w %), at reflux for <NUM>. The alkalized starch suspension is vacuum filtered, washed with ethanol to remove excess NaOH, and then with ethyl ether to remove ethanol. The product is stored under vacuum for a maximum of one day or used immediately in transesterification reactions.

In transesterification in basic medium, methyl betainate chloride and alkalized starch are dissolved in <NUM> of dimethylformamide (DMF)/dimethylsulfoxide (DMSO) and refluxed for <NUM> at <NUM> (<FIG>, reaction B). The product obtained is precipitated in absolute ethanol (<NUM>-<NUM>), washed <NUM>-<NUM> times with ethanol, filtered in vacuum and stored in an oven at <NUM>. The effect of different molar ratios of methyl betainate:starch (from <NUM> to <NUM>) on the degree of substitution was evaluated in both media.

In the transesterification reaction in acidic medium, a solution of H<NUM>SO<NUM> <NUM> in DMF/DMSO (<NUM>) was used and the mixture was refluxed for <NUM> at <NUM> (<FIG>, Reaction C).

The transesterification reaction was also carried out using a ball mill (Retsch brand, model MM200), using <NUM> of native/cooked corn starch and methyl betainate chloride under alkaline and acidic conditions (two balls, <NUM> sec-<NUM>, <NUM>). For the alkaline medium, the previous activation of the cooked starch was carried out. As acid catalyst, sulfamic acid (<NUM>) was used. The solid product is, in this case, obtained directly.

The products obtained from the transesterifications in solution and without solvent were dissolved in distilled water, with stirring and heating, and reprecipitated in ethanol to remove unreacted methyl betainate and, where applicable, sulfamic acid. In the case of transesterification in a basic medium, dissolution in water also guarantees the transformation of unreacted alkoxide groups into hydroxyl.

After the complete removal of dimethylsulfite and any other by-product formed by the reaction of methanol with thionyl chloride, <NUM> of dry impure crystals per gram of BetHCl were obtained. The crystals consisted of methyl betainate chloride ester (MeBetCl) and a small fraction of unconverted BetHCl. Unlike Webb, Haskell, and Stammer (<NUM>), the unreacted amino acid was not completely removed by recrystallization. Recrystallization attempts were unsuccessful, as BetHCl and MeBetCl precipitated together upon addition of diethyl ether.

Conversion to MeBetCl was as high as <NUM>%, as calculated from the <NUM>H NMR spectrum shown in <FIG>).

The singlets at <NUM>, <NUM> and <NUM> ppm correspond to the nine hydrogens of the quaternary ammonium methyl groups of MeBetCl and BetHCl, the three methoxyl hydrogens and the two methylene hydrogens of MeBetCl, respectively (<FIG>). The singlet at <NUM> ppm is due to unconverted BetHCl.

Ester bond formation is also evidenced in the <NUM>C NMR spectrum (<FIG>). The signal in the lower field (<NUM> ppm) is due to carboxyl groups. Esterification leads to a shift of this carbon slightly to high fields (<NUM> ppm).

In <FIG>, the infrared spectra of BetHCl and MeBetCl are compared. The characteristic peaks at <NUM>-<NUM>, <NUM>-<NUM>, <NUM>-<NUM>, <NUM>-<NUM>, <NUM>-<NUM> and <NUM> - <NUM>-<NUM> can be attributed to C=O, CH, CC, CO, - Stretching N(CH<NUM>)<NUM> and OH, respectively. Compared to BetHCl, the two most characteristic bands in the MeBetCl spectrum are the strong C=O bond (ester bond), which appears at <NUM>-<NUM> and is clearly different from that associated with the carboxylic group, and the CO elongation, which appears at <NUM>-<NUM>.

The degree of substitution for the transesterification reactions carried out in polar aprotic solvents, together with the reaction conditions, are shown in Table <NUM>. A maximum degree of substitution (DS) of <NUM> was obtained for a molar ratio MeBetCl / AGU of <NUM>, after alkaline activation of starch and using DMF as solvent (experiment <NUM>). This is in the high range of cationic starches [<NUM>].

As characteristic of an equilibrium reaction (<FIG>), the greater the excess in MeBetCl, the greater the conversion. Alkaline activation seems to favor the reaction, as it resulted in a higher DS than the acid-catalyzed process. In addition, the use of starch in the cooked form increased the DS obtained, which can be explained by its lower degree of molecular order (lower crystallinity) and its higher solubility.

The reaction efficiency was not as high in DMSO, especially with alkaline starch, although this solvent allowed good results in starch esterification [<NUM>,<NUM>]. The lower DS values are probably due to degradation in that specific medium [<NUM>,<NUM>]. Thus, a large part of the product was lost, such as cationic maltodextrins or other oligosaccharides that could not be recovered by precipitation, while only the least soluble and least substituted fraction could be analyzed. As native starch was more resistant to this degradation, experiment number <NUM> (Table <NUM>) was the only case in which the DS reached exceeded that of cooked starch.

<FIG> shows the <NUM>H NMR spectrum for a representative sample of SB, obtained in DMF with basic catalysis (Experiment <NUM> in Table <NUM>). The singlet at <NUM> ppm is assigned to the nine hydrogens of the quaternary ammonium methyl groups. Resonances from <NUM> to <NUM> ppm represent the hydrogens attached to carbons <NUM>, <NUM>, <NUM>, <NUM> (H-<NUM> and H-<NUM>') and <NUM> of the AGU, usually in that order. The doublet for the anomeric proton H-<NUM> (α) is in the low field (<NUM> ppm). There was a certain shift to higher values of chemical shift of all signals after cationization, but the clearest change between AGU protons was the signal broadening, given the coexistence of substituted and unsubstituted units. This most clearly affected the two C-<NUM> hydrogens.

The <NUM>H-NMR spectra of samples from other reaction conditions are qualitatively identical, differing only in the peak areas, as can be seen in <FIG>.

<NUM>C-NMR (<NUM>, D2O): δ (ppm) = <NUM> (quaternary ammonium methyl groups), <NUM> (C-<NUM>), <NUM> (betaine methylene), <NUM>-<NUM>, <NUM> (C-<NUM>, C-<NUM>, C-<NUM>, C-<NUM>), <NUM> (C-<NUM>), <NUM> (C=O) [<NUM>].

Transesterification, among other possible routes for the production of starch betainate, avoids the selectivity problems of conventional etherification with CHPTAC or EPTAC. In the latter case, the introduction of substituents on secondary hydroxyl groups, and with the reaction generally being carried out in a strongly alkaline medium, is the cause of obtaining different by-products. In contrast, no by-products were detected in the starch betainate samples.

All mid-infrared spectra in <FIG> exhibit some fundamental bands typical of polysaccharides, at <NUM>-<NUM> and <NUM>-<NUM>, related to the O - H and C - H elongation vibration, respectively. The absorption at <NUM>-<NUM> is attributed to an O-H angular deformation vibration due to water sorption. Other bands, such as those at <NUM>-<NUM>, <NUM>-<NUM>, <NUM>-<NUM>, <NUM>-<NUM> indicate the C - H elongation, C - O - C elongation asymmetric, C - O - H and C - O elongation, respectively. The band at <NUM>-<NUM> is associated with the vibration of the D-glucopyranose ring. The strong absorption band at <NUM>-<NUM> can be attributed to the C - O - H elongation, while at <NUM>-<NUM> it is specific for carbon <NUM> of AGU [<NUM>].

The ATR-FTIR spectrum of alkaline starch is also presented in <FIG> to prove the success of deprotonation: the prominent peak at <NUM>-<NUM> (in-plane HCO angular strain) corresponds to the spectra recorded for what other authors call "caustic starch" [<NUM>]. After transesterification and washing, all C - O - Na+ were replaced or regenerated, and new peaks at <NUM>-<NUM> and <NUM>-<NUM> can be observed due to quaternary ammonium groups and ester bonds, respectively [<NUM>,<NUM>]. It should be noted that when sulfuric acid is used, the ester band is shifted to <NUM>-<NUM>. Furthermore, a barely perceptible band at <NUM>-<NUM> can be attributed to the C-H elongation of methylene in betaine fractions.

Spectra recorded for other starch betainates were qualitatively similar (<FIG>).

Thermal degradation and differential thermogravimetry curves of native corn starch, cooked starch, starch betainate obtained by acid-catalyzed transesterification (MeBetCl / AGU = <NUM>) and a cationic starch ether (DS = <NUM>) prepared conventionally with CHPTAC [<NUM>] are shown in <FIG>. Note that these cationic starches were synthesized from the same cooked starch. From <FIG>), it can be seen that starch cooking, involving hydrolysis and breakdown of crystalline or semi-crystalline domains, had a major impact on the thermal degradation profile. As the molecular disturbance increases, the temperature corresponding to the maximum degradation rate, or Tmax (<FIG>)), changes from <NUM> to <NUM>. In addition, the separation of amylose and amylopectin from packaging set into pure starch granules [<NUM>], gives rise to two transitions, the first associated with amylopectin and the second with amylose. This distinction remains vaguely at the BS obtained by alkaline transesterification, whose thermal stability is slightly higher (Tmax = <NUM>).

Interestingly, the thermal behavior of the CS ether was closer to that of native starch, recovering part of the thermal stability lost by cooking. The main difference is not in the type of functional group (ester / ether), as acid-catalyzed transesterification resulted in an SB with Tmax = <NUM> ° C (<FIG>)). It can be suggested that the alkaline and acidic medium had opposite effects on molecular packaging: the former prevented the formation of intra and intermolecular hydrogen bonds, and the latter selectively depolymerized the less ordered domains into sugars that were lost in filtration. In this way, the degree of molecular order of the product became higher than that of the initial cooked starch.

In both solution and solventless processes, an acidic or basic catalyst was needed to detect the presence of SB by the aforementioned techniques (<NUM>H NMR, ATR-FTIR). The choice of sulfamic acid for acid-catalyzed solid-state transesterification, rather than sulfuric acid, was due to its high melting point (<NUM>), its lack of hygroscopicity, and its lower corrosivity on steel surfaces. Despite its reactivity, no by-products were detected by analytical techniques after washing.

Regardless of whether the reaction (<FIG>) takes place in the solid state or in solution, the mechanism is the same - a reversible bimolecular substitution. However, in the absence of solvents and heating, and since the reaction was stopped after only <NUM> hours, equilibrium values were not reached. The type of catalyst, acid or alkaline pre-activation, had no effect on DS. As in the case of the wet method, the reaction proceeded to a greater extent when the molar ratio of MeBetCl to AGU is higher (Table <NUM>). Although these DS values are much lower than those obtained with DMF, a DS of <NUM> is in the high range of commercially available cationic starches.

The <NUM>H-NMR and ATR-FTIR spectra of SB/BM were qualitatively identical to those of SB synthesized in a wet medium after alkaline activation, that is, those shown in <FIG>.

Although DMF and DMSO are, by themselves, non-derivatizing solvents for starch, the systems resulting from their combination with MeBetCl and alkaline starch or sulfuric acid produced more solvolysis than expected.

<FIG> depicts the calculations of inherent viscosities (vinh) for cooked starch, alkaline starch and starch betainate obtained with a molar ratio of <NUM> (experiments <NUM>, <NUM> and <NUM> in Table <NUM>; experiments <NUM> and <NUM> in Table two). Since the measurements were performed with very dilute solutions, the inherent viscosity is approximately the same as the intrinsic viscosity. However, the molecular weight cannot be estimated reliably, as the degree of branching of amylopectin in the samples, on which the Mark-Houwink parameters are very dependent [<NUM>], is unknown.

In any case, it can be concluded that the lower viscosity of starch alkoxide is not necessarily due to degradation in boiling NaOH/ethanol, but rather to conformational changes as charges along the polymer repel each other [<NUM>]. Of all the SB samples, only those produced by BM showed DP values in the range of the initial cooked starch. As an explanation for the low DS values found in DMSO, the degradation in this solvent was more severe than in DMF. In addition, acidic media consistently caused more depolymerization than basic media. Actually, the value corresponding to DMSO/H<NUM>SO<NUM> is not given because no reliable measurement could be performed following the same procedure, since the starch was decomposed into small dextrins. The resulting maltodextrin betainates may be useful for certain applications, but a different separation method must be applied to produce them in high yield.

Images of starch, cooked starch and cationic starch derivatives are shown in <FIG>. While the former shows the form of particles suspended in water with a little iodine, the latter presents a SEM view of dry samples. The native starch particles used in this work (<FIG>) and <NUM>, a)) include spherical granules (diameter <NUM>-<NUM>), lenticular granules and small aggregates. This granular or semi-crystalline structure was lost in all treatments and not recovered in cold water (<FIG>, b-d)). Thus, it can be said that there was no retrogradation, which is desirable in applications where the amorphous form is preferred, such as in the food industry [<NUM>]. The SB/BM sample clearly retained a certain degree of molecular order (<FIG>)), showing structures more similar to native starch.

The particle size of amorphous starch derivatives is not relevant, as the macromolecules simply agglomerated when precipitated from ethanol. However, the surface changes in these massive clusters are appreciable and significant. The smooth surface of the cooked starch (<FIG>) was transformed into rough and meso or macroporous structures by transesterification (<FIG>, c-f)), but not by conventional etherification for a highly substituted CS (<FIG>)). Even dextrins formed in acidic DMSO were recovered as porous blocks (<FIG>)).

Claim 1:
Process for the production of a starch betainate comprising the following steps:
a) esterification of betaine hydrochloride by the addition of an equimolar amount of thionyl chloride to methanol followed by the addition of betaine hydrochloride until a solution of methyl betainate chloride is produced;
b) reflux of the methyl betainate chloride solution obtained in step a) followed by evaporation of methanol, trituration with an ethyl ether, vacuum drying and washing with an ethyl ether until the yellow color disappears and storage under vacuum of the methyl betainate chloride solid obtained;
c) transesterification of a starch with the betainate chloride obtained in step b) in solution with an aprotic solvent or in a dry medium;
d) removal of unreacted methyl betainate by dissolving the product resulting from step c) in distilled water, with stirring and heating, and reprecipitating in ethanol.