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Beobachtungen über die Viskositätseigenschaften niedrig substituierter Stärkeacetate
Author(s) -
Koubek Ivan
Publication year - 1974
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.19740260304
Subject(s) - viscometer , starch , viscosity , rheology , polymer chemistry , intrinsic viscosity , materials science , chemical engineering , chemistry , composite material , organic chemistry , polymer , engineering
Observations on Viscosity Properties of Low‐Substituted Starch Acetates. It was shown that with low‐substituted starches dispersibility in water increases with increasing content of acetyl groups and increasing temperature. This fact becomes evident in lower temperatures at the beginning of pasting and at maximum of „viscosity”‐graph. This has confirmed and extended earlier observations. Viscosity of starch acetate pastes is lower in cold as well as in hot state as that of native starch paste. Viscosity decreases down to an acetyl content of 2.36% and it changes only unnoticeably above that point. The decreasing gel forming ability can be expressed by the ratio of paste viscosities in cold and hot state. The rotation viscosimeter Rheotest proved well applicable for studies of viscosity and rheological properties of starch and of low‐substituted acetates.