Preparation and performance of acetate amylopectin

The preparation and performance of acetate amylopectin prepared by the dry method using corn starch as raw material and acetic anhydride as esterifying agent were researched.The conditions for preparation were optimized by orthogonal experiment taking transmissivity,gelatinization temperature and degree of substitution as indexed.The characteristics of acetate amylopectin,such as the degree of substitution,IR chart spectra,X-ray diffraction spectroscopy,breaking strength and breaking elongation rate of sized yarns,transmissivity,gelatinization temperature,viscosity,and viscosity thermal stability were determined and compared with those of corn starch and amylopectin.The results showed that the X-ray diffraction spectroscopy of acetate amylopectin was similar with that of amylopectin and both of them belonged to amorphous structure.Compared with corn starch,amylopectin and acetate starch,acetate amylopectin possesses distinguishing features such as lower viscosity and gelatinization temperature,higher degree of substitution,transparency,and viscosity thermal stability,and thus is a better size than acetate starch.