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The Acetylation of Starch by Reactive Extrusion

✍ Scribed by Robert A. de Graaf; Annet Broekroelofs; Léon P. B. M. Janssen

Publisher
John Wiley and Sons
Year
1998
Tongue
English
Weight
145 KB
Volume
50
Category
Article
ISSN
0038-9056

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✦ Synopsis

The acetylation of starch is a chemical modification, known for more than a century Jarowenko [1]. In the modified starch, part of the hydroxyl groups of the glucose monomers have been converted into o-(-ethanoate) groups. Highly acetylated starches with a degree of substitution (DS) of 2 to 3 were of research interest from 1950 through 1980 for their solubility in acetone and chloroform and for their thermoplasticity Wolff et al. [2]. Because they could not compete with similar cellulose derivatives in terms of costs and strength, they have not been developed commercially. Low acetylated starches with a DS of 0.01 to 0.2 are still of commercial interest. Their usage is based on properties with respect to film forming, binding, adhesivity, thickening, stabilising and texturing.

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