A comparative account of conditions of synthesis of hydroxypropyl derivative from corn and amaranth starch

Conditions for the preparation of hydroxypropyl derivatives of corn and small sized (1¯ 2 mu m) waxy amaranth starch were compared. The synthesis was followed in terms of molar substitution (MS). The parameters optimized included propylene oxide concentration, reaction time, starch:water ratio and the quantity of alkali required in the process. The two starches differed considerably, and were unique in their own respect. The optimization conditions of one starch type cannot be extended to another.