(143a) Cationic Polyelectrolytes Decrease Gelatinization Temperature of Cornstarch | AIChE

(143a) Cationic Polyelectrolytes Decrease Gelatinization Temperature of Cornstarch

Authors 

Maxwell, K. E. - Presenter, Georgia Institute of Technology
Banerjee, S. - Presenter, Georgia Institute of Technology
Mora, S. - Presenter, Georgia Institute of Technology


Cationic polyelectrolytes such as c-PAM and poly-DADMAC decrease the gelatinization temperature of cornstarch granules. Enzymatic hydrolysis of cornstarch is, therefore, more efficient in the presence of the polymers. Viscosity profiles of various combinations of the cornstarch/enzyme/polymer system will be presented as will corresponding glucose and Brix values. A mechanism for the effect of the polymer will be proposed and discussed with reference to previous work on polyelectrolyte assisted hydrolysis of bleached cellulosic fiber.