amylose a-D(1-4) Bindunge H H。H HH HH Amylopectin a-B1二 Bindunge 2H Bindunge CHOH HH b Glucose-Einheit Cf Konformation H
Table 1 Properties of Amylose and Amylopectin Property Amylose Amylopectin General structure Mostly linear Branched Typical DP 1000-3000 104-105 Molecular weight 160000-500000 107-109 Color of iodine complex Deep blue Purpl de Behavior in paste Retrogrades Stable Structure Partially crystalline Amorphous Solubility in water Variable Soluble
Table 1 Properties of Amylose and Amylopectin Property Amylose Amylopectin General structure Typical DP Molecular weight Color of iodine complex Behavior in paste Structure Solubility in water Mostly linear 1000-3000 160000-500000 Deep blue Retrogrades Partially crystalline Variable Branched 104-105 107-109 Purple Stable Amorphous Soluble
Modified starches Starch can be modified to produce a variety of products for many applications. Some of the modifications resulting in important textile chemicals are as follows Depolymerization Crosslinking Derivitization
Modified starches Starch can be modified to produce a variety of products for many applications. Some of the modifications resulting in important textile chemicals are as follows: • Depolymerization • Crosslinking • Derivitization
Depolymerization Depolymerization reduces the viscosity of the starch Depolymerized starch for textile applications are mainly of two type acid modified and oxidized
Depolymerization • Depolymerization reduces the viscosity of the starch. Depolymerized starch for textile applications are mainly of two type, acid modified and oxidized
Acid modified starch, often called thin-boiling starch. Because of their lower viscosity, more concentrated solutions can be prepared from thin boiling starch than is possible with unmodified starch. This can be an advantage when a high concentration level of starch is required for some application Depolymerization of Starch - AGU AGU AGU AGU AGU H+(hydrolysis) AGUAGUAGU AGU AGU OH HO AGU= andydroglucose unit (C Hoos)
Acid modified starch, often called thin-boiling starch. Because of their lower viscosity, more concentrated solutions can be prepared from thinboiling starch than is possible with unmodified starch. This can be an advantage when a high concentration level of starch is required for some application