Preparation of starch esters with crosslinking structures derived from dianhydride

doi:10.1007/s11705-010-0534-5

Front Chem Sci Eng

2011, Vol. 5

Issue (1) : 51-54 https://doi.org/10.1007/s11705-010-0534-5

RESEARCH ARTICLE

Preparation of starch esters with crosslinking structures derived from dianhydride

Huijuan CHU(

), Hongliang WEI, Jing ZHU, Shouyin HU

School of Chemistry and Chemical Engineering, Henan University of Technology, Zhengzhou 450001, China

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Abstract

Starch is a kind of natural polymer used in many industrial fields because of its low cost, availability and biodegradation. Potato starch was modified by esterification with pyromellitic dianhydride, and the products were obtained with crosslinking structures. Orthogonal experiments showed that reactive temperature was the primary influencing factor. The product prepared at 40°C for 3 h with the mass ratio of starch and dianhydride of 16∶1 and pH value of 7.5 exhibited a degree of substitution of 11%. FTIR and UV analysis verified the formation of starch esters.

Keywords potato starch pyromellitic dianhydride esterification crosslink

Corresponding Author(s): CHU Huijuan,Email:chuhj@haut.edu.cn

Issue Date: 05 March 2011

Cite this article:

Huijuan CHU,Hongliang WEI,Jing ZHU, et al. Preparation of starch esters with crosslinking structures derived from dianhydride[J]. Front Chem Sci Eng, 2011, 5(1): 51-54.

URL:

https://academic.hep.com.cn/fcse/EN/10.1007/s11705-010-0534-5
https://academic.hep.com.cn/fcse/EN/Y2011/V5/I1/51

Fig.1 The influence of the mass ratio of starch and dianhydride on the degree of substitution. m : mass of starch; m : mass of dianhydride

Fig.2 The influences of pH on the degree of substitution

Fig.3 The influence of reaction temperature on the degree of substitution

Fig.4 The influences of reaction time on the degree of substitution

Tab.1 Results of orthogonal experiments

Fig.5 FTIR spectra of native starch (a) and starch ester (b)

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