Struktur und Eigenschaften gepfropfter Kartoffelsärke. II. Molekularer Aufbau der Propf‐co‐polymer‐Phase

Structure and Properties of Grafted Potatoe Starch. II. Molecular Structure of the Graft‐Co‐polymer Phase The copolymer molecules of potatoe starch, which had been grafted with poly‐(acrylic) acid and poly(methacrylic) acid resp. by the Scott‐xanthation‐process, consist of a backbone of amylopectin and of side chains of the synthetic polymer. There are always twice as many basic units of the side chain polymer in a molecule as there are anhydroglucose units. In solution the molecules are sphere‐like in shape and they show a relatively high coil density. For an explanation it is proposed, that the amylopectin backbone serves as a matrix for the propagation of the grafting polymerisation reaction. The side chains are lined up along the backbone and they remain attached to it, fixed by weak bonds.