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Struktur und Eigenschaften gepfropfter Kartoffelstärke . I. Morphologie und Löslichkeit
Author(s) -
Gruber E.,
Alloush S.,
John K.,
Schurz J.
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.19720240803
Subject(s) - swelling , starch , granule (geology) , polymer chemistry , solubility , copolymer , amylose , chemistry , chemical engineering , acrylic acid , morphology (biology) , polymer science , materials science , composite material , polymer , organic chemistry , biology , engineering , genetics
Structure and Properties of Grafted Potatoe Starch. I. Morphology and Solubility . Potatoe starch, which had been grafted with poly (acrylic compounds) by the Scott‐xanthation‐process was investigated. The graft layer on the surface and in the outer shell of the granule could be made visible by electron microscopy. Swelling of grafted granules was studied and the disolution process elucidated by different methods. As a result a model for a grafted starch‐granule is proposed, consisting of an ungrafted amylose core which is surrounded by a thick shell of amylo‐pectin‐graft‐copolymer.