Cationic derivatives of normal corn and wheat starch were produced and investigated. Differential scanning calorimetry showed that substitution lowered the starch gelatinization temperature, the gelatinization endotherm, and the temperature of amylose‐lipid V‐complex dissociation. Substitution lowered the starch‐iodine color and inhibited precipitation of the amylose‐alcohol complex by standard fractionation techniques. Cationic derivatives of normal corn and wheat starch gave similar improvements in dry strength of paper when added at the wet‐end.
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Craig et al. (1987) studied this question.
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