Cationic Polyelectrolytes Decrease Gelatinization Temperature of Cornstarch

Cationic polyelectrolytes such as c-PAM and poly-DADMAC decrease the gelatinization temperature of cornstarch granules. Enzymatic hydrolysis of cornstarch is, therefore, more efficient in the presence of the polymers. Viscosity profiles of various combinations of the cornstarch/enzyme/polymer system will be presented as will corresponding glucose and Brix values. A mechanism for the effect of the polymer will be proposed and discussed with reference to previous work on polyelectrolyte assisted hydrolysis of bleached cellulosic fiber.