Characterisation of cationic potato starch by asymmetrical flow field-flow fractionation. Influence of ionic strength and degree of substitution

• The dry cationisation produces a more dense starch compared to wet cationisation.
• An increase of ionic strength leads to longer elution time for cationic starches.
• No overloading and large sample loads can be obtained at 100 mM.

The properties of a paper sheet depend on the absorption together with the physico-chemical properties of additives used in the paper processing. The effect of ionic strength and degree of substitution of cationic potato starch on the elution pattern of asymmetrical flow field-flow fractionation was analysed. The effect of starch derivatisation, in either dry or wet phase, was also investigated. Average molar mass showed no difference between the starches obtained from the two derivatisation processes. Apparent densities showed that dry cationic starch had higher density than wet cationic starch for a hydrodynamic radius between 50 and 100 nm. Elution times of native and three cationic starches increased when the ionic strength increased from 50 to 100 mM. No differences in the molar mass among cationic starches with different degree of substitution suggested no degradation due to a derivatisation process. Large sample loads can be used at 100 mM without overloading.