| abstract |
Water dispersable polysaccharide derivs. contain both cationic and anionic substituents, the extent of substitution, and ratio of substituents being adjusted to give the deriv. an isoelectric point in the pH range of 2 to 10.5. The polysaccharide is pref. water dispersable starch, which may be gelled or nongelled, or a vegetable gum. The cationic substituent may be a primary, secondary, or tertiary amino group, or a quaternary ammonium, sulphonium or phosphonium group. The products have properties which resemble those of proteins, including the characteristic isoelectric point. |