Hydrophobic starch derivatives
The invention relates to a process for preparing a hydrophobic starch, comprising etherification, esterification or amidation of a root or tuber starch comprising at least 95 wt. % of amylopectin, based on dry substance of the starch, or a derivative thereof, with a substituent comprising an alkyl chain having from 4–24 carbon atoms. The invention further relates to a hydrophobic starch obtainable by said process.
1. A process for preparing a reversible gel comprising
attaching a hydrophobic substituent to a starch by a reaction selected from the group consisting of etherification, esterification and amidation,
wherein the starch is a root or tuber starch, or derivative thereof, comprising at least 95 wt. % of amylopectin based on dry substance of the starch;
wherein said starch is from a plant having elimination or inhibition of genes that encode granule based starch synthase; and
wherein the reaction utilizes a hydrophobic reagent comprising a reactive group and an alkyl group having 7–24 carbon atoms, and
wherein the reactive group is a halide, halohydrin, epoxide, glycidyl or quaternary ammonium.
2. The process according to claim 1 , wherein the hydrophobic reagent utilized during said etherification is selected from the group consisting of halide, halohydrin, epoxide, glycidyl, carboxylic acid and quartemary ammonium group.
3. The process according to claim 1 , wherein the hydrophobic reagent utilized during esterification comprises an anhydride group.
4. The process according to claim 1 , wherein the starch is a carboxymethylated starch and wherein the hydrophobic reagent utilized during said amidation comprises an amine group.
5. The process according to claim 1 further comprising attaching the hydrophobic substituent to the starch in the presence of a surfactant.
6. The process according to claim 1 , wherein the derivative of the starch is obtained by hydroxyalkylation, carboxymethylation, cationization, partial degradation, oxidation, or a combination thereof.
7. A reversible gel obtained by the process of claim 1 .
8. A method for increasing the associative behavior of a starch solution said method comprises adding a hydrophobized amylopectin starch to said starch solution, wherein the amylopectin starch is a root or tuber starch, or a derivative thereof, comprising at least 95 wt %. of amylopectin based on dry substance of the starch.
9. A method according to claim 8 , wherein the amylopectin starch is hydrophobized by etherification or esterification.
10. A method according to claim 8 , wherein the amylopectin starch is hydrophobized in the presence of a surfactant.