The Cationic Distribution in a Cationised Potato Starch

In the present study the distribution of cationic groups among the starch fractions, amylose and amylopectin, was investigated to illustrate the reactivity of the two starch components and also to better understand the behaviour of the cationised starch. A quaternary ammonium potato starch was separated in amylose and amylopectin by GPC. The content of nitrogen‐containing substituents in the fractions obtained was analysed by proton NMR and by nitrogen analysis. The sample studied here contained 0.27% nitrogen, made up of 0.21% nitrogen from the amylopectin and 0.06% from the amylose fraction. Thus in the cationic starch studied, with a DS of 0.03, the amylopection was more reactive than the amylose.