Isolation and Cationization of Barley Starches at Laboratory and Pilot Scale

Prime barley starches were isolated in the laboratory by a conventional extraction procedure from regular (Condor), waxy (SB89528), and high amylose (Glacier) barleys; cationized; and evaluated as wet‐end additives in papermaking. The cationized barley starches showed functionality (contribution to paper strength) comparable that of to a commercial grade cationic corn starch. The laboratory evaluation was followed by a pilot plant study in which an air‐classified starch‐rich fraction from Condor barley was purified by a short wet‐extraction procedure. The starch obtained was then cationized, using a slightly different procedure than that used in the laboratory. Mass balances for starch extraction and cationization were obtained for the pilot plant study. The cationized barley starch needs evaluation in a Canadian paper mill.