31 Caracterización funcional de almidón catiónico de yuca ( Manihot esculenta )

Cationic starches were obtained from native starch extracted from cassava of three different varieties at different temperatures (28-50°C) and reaction times (7-24h) using 2,3-epoxypropyltrimethylammonium (EPTAC) as cationizing reactive and NaOH as catalyst in a dry process at ethanolyc medium. The effect of these three factors in the degree of substitution (DS), the reaction efficiency (RE) and functional properties of starch were studied. Degree of substitution (DS) of the cationic starches and functional properties are not significantly affected by the reaction conditions except for the gelatinization temperature, which is affected by the reaction temperature. Starches were obtained with low degrees of substitution between 0.009 and 0.023. Further, the functional properties studied in cationic starches are better than native starches.