Struktur und Eigenschaften gepfropfter Kartoffelstärke. III. Mikrostruktur und Bindungsverhältnisse in der Pfropf‐co‐polymer‐Phase

Structure and Properties of Grafted Potatoe Starch. III. Microstructure and Interchain Bonds in the Graft‐Copolymer‐PhaseGraft copolymers of polyacrylic acid and polymethacrylic acid, grafted according to the Scott‐xanthation process were investigated. By combining different optical methods information could be obtained about interchain bonds in the copolymer phase. From frequency, shape and intensity of different infra‐red absorption bands it could be concluded that there are hydrogen bridges from the carboxylic groups of the side chain polymer to the hydroxyl groups of the backbone‐polysaccharid. These bonds lead to a crystalline copolymer phase which is different from starch and have an influence on the configuration of the polysaccharid chains in solution.