Abstract: Abstract: The preparation and performance of amylopetin acetate prepared by the dry method using corn starch as raw material and acetic anhydride as esterifying agent was researched. The condition for preparation was optimized by the orthogonal experiment taking light penetration, gelatinized temperature and degree of substitution as target. The characteristics of amylopectin acetate, such as the degree of substitution, IR chart spectra, X-ray diffraction spectroscopy, breaking strength and breaking elongation rate of sized yarn, light penetration, gelatinized temperature, viscosity, and viscosity thermal stability was determined and analyzed. The result showed that the X-ray diffraction spectroscopy of amylopectin acetate was similar with that of amylopectin and both of them belonged to no crystal structure. Compared with corn starch, amylopetin and starch acetate, amylopectin acetate possessed distinguishing features such as lower viscosity, lower gelatinized temperature, higher degree of substitution, higher transparency, higher viscosity thermal stability, better breaking strength and breaking elongation rate of sized yarn.

Key words: acetate amylopectin, corn starch, acetic anhydride, performance