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Facile Preparation of Starch Triacetates
Author(s) -
Mark A. M.,
Mehltretter C. L.
Publication year - 1972
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19720240302
Subject(s) - amylose , acetic anhydride , starch , depolymerization , chemistry , acetylation , sodium hydroxide , potato starch , aqueous solution , organic chemistry , fractionation , yield (engineering) , nuclear chemistry , catalysis , biochemistry , materials science , metallurgy , gene
Abstract Commercial high‐amylose corn, ordinary corn and potato starches were fully acetylated by reacting the starches at 123°C for 5 h in fourfold quantities of acetic anhydride to which 11% (w/w starch) of sodium hydroxide catalyst had been added as 50% aqueous solution. Intrinsic viscosities of the starches regenerated from their esters were slightly lower than the values for the corresponding unreacted starches and indicated that only minor degradation hat occurred during acetylation. Amylose obtained by the butanol fractionation of corn starch was also readily acetylated by this procedure. However, commercial potato amylose required removal of the small amount of magnesium sulfate present to achieve both full acetylation (44.8% acetyl) and minimum depolymerization of the starch.