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Stufenweise Elutionsanalyse von Carboxymethylstärke
Author(s) -
Čeh M.,
Stropnik Č.
Publication year - 1975
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.19750270303
Subject(s) - starch , amylose , chemistry , perchloric acid , amylopectin , iodine , elution , chromatography , nuclear chemistry , organic chemistry
Abstract Gradual Elution Analysis of Carboxymethyl Starch . Paperchromatographic elution separation with perchloric acid solutions of different molarities were carried out with synthesized carboxymethylated starches (CMS) of the following degrees of substitution (DS): 0,30, 0,58, 1,09 and 2,17 . On the basis of occurring coloured sections in comparison with those of native starch it could be stated that the native starch is subjected during the CMS‐synthesis to a partial degradation. A comparison of the chromatograms of the starch ethers indicates for higher DS a change into violet colours, a fading of these colour intensities and an arising of new coloured sections which were separated by lower concentrations of perchloric acid. Already at a degree of substitution of 2,17 any coloured sections are lacking. Induced carboxymethyl‐groups in the course of the synthesis prevent the formation of the iodine complex of amylose and the amylopectin‐iodine reaction. At defined conditions of the CMS‐synthesis the paperchromatographic elution separation makes it possible to evaluate the approximate degree of substitution of starch on the basis of the occurring coloured sections and colour shades.