Polysaccharides - Cellulose and starch modification

7 important questions on Polysaccharides - Cellulose and starch modification

Which polysaccharide(s) are present in the crystalline regions of starch?

Amylopectin and amylose

What are the benefits of polysaccharide modification?

  • Insoluble cellulose needs functionalisation
  • Native starches show defects in functionality, for example when thawing lots of syneresis
  • Modifications to change one or ore of the following properties
    • Pasting temperature
    • Gelatinisation
    • Retrogradation tendencies
    • Hydrophilic character

How are derivates of starches and celluloses made?

Swelling under mild alkaline conditions (in solid state so in granules or in cellulose fibers) --> allowing the chemical to migrate
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What are the multiple levels of complexity when making starch derivates?

It is dependent on the active surface of your granule.
  • Small vs. Large granules
  • Crystalline vs. Amorphous (easier)
  • Amylose (easier) vs. Amylopectin
  • Amylopectin backbone vs. Side chains

Mention 3 types of cellulose modifications

  1. Carboxymethyl cellulose (CMC)
  2. Hydroxypropylcellulose (HPC)
  3. Methylcellulose (MC)

What is an unique property of methylcellulose?

Upon heating you have gel formation, most gels are formed by cooling down.

Why are starch and cellulose the most commonly used polymers to be modified?

They are both insoluble and it is really easy to remove excess or reagent (as it is insoluble) and to obtain pure modified polymer.

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