Monophosphorylation of cornstarch to improve its sizing properties for heat-sensitive wool yarns at reduced temperature

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[1] Zhu, Zhifeng
[2] Liu, Zhijun
[3] Li, Manli
[4] Xu, Desheng
[5] Li, Changlong
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Zhu, Z. (zhuzhifengwu@sina.com.cn) | 1600年 / John Wiley and Sons Inc卷 / 127期
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Commercial cornstarch was mono-phosphorylated to different levels of substitution in order to investigate the effect of phosphorylation on the properties of cornstarch for sizing heat-sensitive wool yarns at reduced temperature. The influences of starch phosphorylation and sizing temperature upon apparent viscosity and viscosity stability of cooked starch paste; starch retrogradation; adhesion to wool fibers; performance of starch film; aerobic biodegradation; mechanical properties; and hairiness of sized wool yarns were evaluated. The phosphorylation level was varied from 0.021 to 0.082 in degree of substitution (DS); while the temperature considered was from 60 to 95°C. It was found that mono-phosphorylation of starch resulted in enhanced paste stability; reduced retrogradation; strong adhesion to wool fibers; increased performances of starch film; improved mechanical properties of sized wool yarns; and decreased hairiness on surface of sized yarns even if paste temperature was lowered to 60°C. Initially increasing phosphorylation level enhanced positive effects; but excessively increasing the level was not applicable due to marked reduction in tensile strength of starch film. The phosphorylation with a DS value of 0.061 could improve the performances of cornstarch for sizing wool yarns at 60-80°C. Moreover; measurement on BOD5/COD ratios demonstrated that the phosphorylation did not impede aerobic biodegradation of starch. Copyright © 2012 Wiley Periodicals; Inc;
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