Phase and Gelation Behavior of 2‐Hydroxy‐3‐(N,N‐dimethyl‐N‐dodecylammonium)propyloxy Starches

Some starches containing quaternary dimethylalkylammonium groups exhibit an unique phase behavior. A solid phase or gel phase is formed upon cooling, i.e. they are temperature‐responsive polymers. The aim of this study was to investigate the phase and gelation behavior of hydrophobically modified quaternary ammonium starch ethers in aqueous solutions. The mechanisms behind the phase behavior and hydrophobic character were investigated by light scattering (turbidity) and rheological measurements. A relatively large increase in the complex viscosity at higher concentrations was observed when the solutions were cooled to room temperature. The phase angle decreased drastically at a certain critical temperature. The decrease in the phase angle depended on the concentration of starch in solution, higher concentrations showing the greatest decrease and lower concentrations showing no significant change. Turbidity measurements indicated that a solid‐like highly concentrated phase was precipitated. The starch with zero net charge showed a larger increase in turbidity than the starch with a positive net charge, which indicates that particular precipitation is favored by a zero net charge and that the formation of a gel network is favored by charged starch molecules.