Three types of cationic starches were prepared via reacting starch with 3‐chloro‐2‐hydroxypropyl amine, 1,1,1,n‐Tris(3‐chloro‐2‐hydroxypropyl) amine and glycidyl trimethyl ammonium acetate in presence of sodium hydroxide. The different factors affecting these reactions were investigated. These factors include sodium hydroxide/amine, amine/starch molar ratios, liquor ratio, reaction duration and temperature. The amination extent and amination reaction efficiency percent were traced by estimating the nitrogen content of the aminated starch. Characterization of the prepared cationic starches such as solubility, moisture content, anion‐exchange capacity and metal ions sorption were studied.
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Khalil et al. (1993) studied this question.
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