微波糊化酶解制备玉米抗性淀粉实验研究

将玉米抗性淀粉作为食品添加剂添加到传统食品中,可以研究开发品种多样的抗性淀粉功能食品。利用玉米淀粉为原料,采用微波糊化酶解制备抗性淀粉,通过正交试验确定抗性淀粉最佳微波实验条件:淀粉乳浓度30%、微波功率800 W、微波时间110 s,通过最优工艺条件验证,采用微波糊化酶解制备玉米抗性淀粉收率可达13. 17%。实验结果可为微波糊化酶解制备玉米抗性淀粉实验提供依据。     

热塑性淀粉塑料的力学性能研究

以淀粉和增塑剂为原料制备了热塑性淀粉 (TPS)塑料及TPS/EVA共混材料 ,研究了材料的力学性能。结果表明 :TPS塑料的拉伸强度和弹性模量随着增塑剂用量的增加而降低 ,断裂伸长率和冲击强度则随之升高 ;用量相同时 ,3种增塑剂对TPS塑料的冲击强度和断裂伸长率的改善程度依次为 :乙二醇 >丙三醇 >丙二醇 ,而对拉伸强度和弹性模量的影响正好相反 ;相同条件下 ,3种热塑性淀粉塑料的韧性为 :玉米TPS >木薯TPS >小麦TPS。加入经马来酸酐改性后的乙烯 -醋酸乙烯酯共聚物 (EVA)后 ,TPS的韧性显著提高 ,其中 ,以玉米TPS/改性EVA共混物的断裂伸长率最高     

玉米淀粉胶粘剂的改性研究

以玉米淀粉为主要原料 ,通过预糊化、氧化、加碱糊化进行化学改性 ,并加入稳定剂可制备固含量高、贮存稳定性好 ,具有一定初粘力和透明性的改性淀粉胶粘剂。本论文主要研究了改性玉米淀粉胶粘剂的主要成分配比及工艺条件对产品性能的影响。结果表明 :淀粉氧化前是否进行预糊化处理、氧化剂的用量、体系pH值、加碱糊化时碱液用量、稳定剂的种类和用量等对改性玉米淀粉胶粘剂性能影响较大。     

一种复合琥珀酸酯淀粉的制备及其性能的研究

提供一种复合琥珀酸酯变性淀粉的制备方法,探讨变性反应前后淀粉性能的改变.以木薯淀粉、玉米淀粉为原料,以琥珀酸酐和乙酸酐为复合酯化剂,进行复合变性反应.结果表明,经过复合琥珀酸酯化反应后,淀粉糊化温度、峰值粘度等糊化特性明显提高,用此方法生产的木薯变性淀粉,峰值粘度与糊化温度均可达到马铃薯原淀粉指标要求;生产的玉米变性淀...     

不同种类淀粉原位固化制备钙长石-莫来石轻质材料

目前由于国内对淀粉作为造孔剂制备多孔材料的研究并不全面,且研究的淀粉种类比较单一,因此以高岭土、硅灰石、蓝晶石、Al(OH)3为原料,分别以不同种类的淀粉为造孔剂和结合剂原位固化制备了钙长石-莫来石轻质耐火材料,研究了马铃薯、玉米、小麦、木薯、番薯等五种淀粉对浆料的黏度、原位固化后的坯体强度及烧成制度的影响,并分析了烧后试样的显微结构、气孔形状、线收缩率及耐压强度。结果表明:在淀粉糊化膨胀后,由于玉米淀粉黏度大,小麦淀粉大部分能形成球状并将粉料压紧,加大了颗粒之间粘结程度,因此,加入这两种淀粉的浆料干燥后坯体强度大,分别为5.37和5.26 MPa。煅烧后,加入小麦淀粉的试样形成的气孔大部分为球状且体积较小,其耐压强度最大,为9.12 MPa。加入的淀粉颗粒粒径越大(d0.5由大到小依次为:马铃薯玉米小麦木薯番薯),糊化膨胀后体积越大,试样煅烧后形成的孔径越大,其显气孔率越大,体积密度越小。     

热塑性淀粉/黄麻复合材料的研究

以玉米淀粉为原料,以甘油和尿素为增塑剂制备了热塑性淀粉(TPS),并与黄麻(F)进行共混制备了复合材料(TPS/F).对共混条件以及黄麻用量对材料力学性能和耐水性的影响进行了研究.结果表明:在转矩流变仪中转速越高越有利于淀粉的塑化.以尿素为增塑剂制备的热塑性淀粉(UTPS)的拉伸强度(13 MPa)高于以甘油为增塑剂的热塑性淀粉(GTPS)的拉伸强度(7 MPa),而在加入黄麻后,当黄麻质量分数为20%时,GTPS/F的拉伸强度高达26.8 MPa,高于UTPS/F.黄麻的加入也提高了UTPS的耐水性,但GTPS的耐水性仍较差.     

膨化糯米淀粉的制备及应用研究

将含水率为22%的糯米放入膨化机内,经225℃、0.75 MPa处理后可得到膨化糯米淀粉。淀粉糊化后粘接强度增大,并且膨化糊化糯米淀粉比加热糊化淀粉和加碱糊化淀粉更容易操作,糊化程度更容易控制且糊化更彻底。糯米淀粉经膨化后,其淀粉颗粒崩解,更多的亲水性羟基裸露在外,水溶性明显增大(在FT-IR曲线上羟基吸收峰明显变宽变大)。膨化糯米淀粉易溶于水,并且粘接强度较高,可用于纸箱胶粘剂、壁纸胶粘剂、干粉内墙涂料和瓷砖胶粘剂等制备。     

60Co-γ射线辐照处理对玉米淀粉塑料的影响

以60Co-γ射线对玉米淀粉进行辐照处理,在辐照前后的淀粉中分别加入甘油作为增塑剂制备了热塑性全淀粉可降解塑料。通过FTIR、DSC、力学性能和SEM分别研究了γ射线辐照处理对玉米淀粉及淀粉塑料的分子结构、热性能、力学性能及其断面形貌的影响。结果表明,辐照能显著破坏淀粉分子内部结构,使经甘油增塑的淀粉塑料熔融吸热峰的峰值温度由192.93℃降至157.89℃,拉伸强度下降,断裂伸长率增大,淀粉的热塑性提高明显。     

热塑性淀粉/聚乳酸完全生物降解塑料的制备

研究以植物油为增塑剂通过双螺杆挤出机制备热塑性淀粉的方法,分析了挤出螺杆扭矩、热塑性淀粉黏度等技术指标,考察了植物油/淀粉质量比、植物油种类、加工温度对热塑性淀粉黏性的影响;将制备的热塑性淀粉和聚乳酸共混造粒,考察热塑性淀粉/聚乳酸质量比对共混材料的拉伸强度、断裂伸长率、弯曲强度的影响,并对共混材料进行DTA/DTG测试,观察其热性能。     

对以交联玉米淀粉为原料合成高吸水树脂糊化温度的研究

用环氧氯丙烷为交联剂合成的不同交联度的交联玉米淀粉为原料与丙烯酸及其钠盐溶液通过接枝共聚反应合成高吸水树脂。详细研究了交联玉米淀粉糊化温度对高吸水树脂吸水量的影响,得到了不同交联玉米淀粉的最佳糊化温度。     

淀粉基聚乙烯醇热塑加工研究进展

阐述了淀粉和聚乙烯醇的分子结构,探讨了淀粉和聚乙烯醇热塑加工的机理及研究进展。重点对国内外淀粉基聚乙烯醇在热塑加工方面的研究进行了深入分析,并对我国淀粉基聚乙烯醇材料的应用前景进行了展望。     

淀粉/PVA生物降解材料的热塑性研究

将聚乙烯醇(PVA)、淀粉、增塑剂在Hakke流变仪中共混制备了热塑性淀粉/PvA材料,研究了2种PVA-PVA1799、PVA1788,2种淀粉-玉米淀粉、木薯淀粉的热塑性情况;比较了甘油、乙二醇、乙酰胺3种增塑剂的增塑效果.结果表明:采用合适的增塑剂与适当的PVA、淀粉组合可以使PVA/淀粉共混体系在高温下热塑成型...     

生物可降解热塑性淀粉的开发

简要地介绍了热塑性淀粉（ＴＳ）的研究动态，重点介绍热塑性淀粉的加工原理，加工设备，热塑性淀粉的结构和性能，讨论热塑性淀粉的品种和其相应的应用领域，热塑性淀粉开发中存在的问题和应用前景。     

On mechanical properties of sago starch/poly(ε‐caprolactone) composites

Four types of sago starch were incorporated into a poly(ε‐caprolactone) (PCL) matrix, native, predried, thermoplastic starch (TPS) granules and TPS. All systems were found to be phase‐separated. Tensile properties were obtained after formulation of various mixtures and processing of suitable test specimens. It was found that elongation at break of composites comprising native starch and thermoplastic starch decreases almost linearly with volume fraction of starch whereas tendencies to nonlinear dependencies were observed for predried and thermoplastic starch granules. Except for composites containing native starch, tensile strength was found to decrease linearly with volume fraction of starch. However, statistical analysis of the corresponding regression coefficients shows that the coefficients ruling the compostion dependence of tensile properties are not significantly different for the four starch types. One may conclude that in all cases, tensile properties decrease almost linearly with volume fraction and maximum volume fraction of starch loading is around 0.6. Scanning electron micrographs of fracture surfaces revealed weak interfacial adhesion between sago starch and the polymer matrix.     

Numerical simulation of thermoplastic wheat starch injection molding process

A numerical study is carried out on the thermoplastic wheat starch injection molding process. The simulation is performed using currently available molding software to determine optimal molding parameters. The molding of a standardized sample for tensile test is considered. It is shown that the conventional continuum mechanics equations can be used for modeling the injection molding of thermoplastic starch. These equations are solved using the finite element method. Comparisons with some experimental results are presented, indicating good agreement. Data on the processing of thermoplastic starch and several other basic aspects are also provided.     

The effect of γ‐Irradiation and reactive extrusion on the structure and properties of polycarbonate and starch blends: A work oriented to the recycling of thermoplastic wastes

Polymer materials with improved properties can be obtained through polymer blends. As a polymer mixture is generally immiscible and incompatible, it is necessary to develop new methods to improve the interfacial adhesion. In this study, polycarbonate‐based extruded thermoplastic were developed by blending polycarbonate with thermoplastic starch using extensive process engineering based on structure–property correlations. Starch was destructurized and plasticized followed by melt‐blending with polycarbonate. The optimal conditions for processing of the thermoplastics blends were found to be 230°C, 2 min of processing time, and 3–6 wt % of glycerol. The effect of γ‐irradiation on the fabrication of the blend was studied. Changes in structure, morphology, and properties resulting from γ‐exposure in the range 0–150 kGy were investigated. Electron spin resonance results revealed that numerous radicals remained trapped in the materials after irradiation even after a long time enabling reactions between starch and polycarbonate. Results obtained from tensile test, differential scanning calorimetry, and dynamic mechanical analysis revealed the relatively good affinity between the two components after blending in a micro‐extruder. Irradiated blends are thermally more stable than those non‐irradiated. Mechanical tests also showed that the efficiency of the irradiation depended greatly on the dose applied to the initial materials. © 2012 Wiley Periodicals, Inc. J. Appl. Polym. Sci., 2013     

淀粉/PVA可生物降解塑料的研究进展

详细阐述了淀粉/PVA(聚乙烯醇)材料的生物降解机理,从淀粉预处理和PVA预处理这两方面分别对淀粉/PVA可生物降解塑料的热塑性及生物降解性研究进展进行了重点介绍,还对目前国内外淀粉/PVA材料的热塑加工方式进行了综述。     

聚乙烯醇/淀粉共混体系的热塑性加工研究

讨论聚乙烯醇(PVAL)／淀粉体系在不同增塑剂增塑下的共混挤出工艺。研究了PVAL牌号、成型工艺、用量及水分对共混体系热塑性加工性能和拉伸性能的影响。研究表明,粒状PVAL17—88与淀粉的共混物加工性能较好;随PVAL用量的增加,共混体系的拉伸强度及断裂伸长率提高;将增塑剂与PVAL／淀粉直接干混挤出的工艺较为简便,并且效果良好;增塑剂甘油用量为40份时就能对共混体系起到较好的增塑作用;随水分含量的增加,共混体系的断裂伸长率提高,而拉伸强度降低。     

Effects of Superheated Steam Processing on the Textural and Physical Properties of Asian Noodles

Asian noodles were simultaneously cooked and dried in superheated steam at temperatures from 110 to 150°C and steam velocities of 0.5, 1.0, and 1.5 m/s. Textural and key physical properties of color, breaking stress, and starch gelatinization were measured to ascertain the effects of the superheated steam processing. Textural properties of adhesiveness, springiness, cohesiveness, chewiness, resilience, and hardness determined from a TPA were found to be generally unaffected by steam velocity. All properties but springiness increased with an increase in processing time. Increasing temperature decreased adhesiveness, springiness, cohesiveness, and resilience but increased hardness and chewiness to a small degree. Processing time greatly affected noodle color, resulting in browning at greater processing times. Results show that velocity was not a significant factor (p > 0.05) on the breaking strength of noodles. Temperature was only significant (p < 0.05) at 110 and 120°C and breaking stress decreased with increasing temperature. There were small decreases in breaking stress with processing time. Combined gelatinization of both amylopectin and amylose was an average of 80.5% for all superheated steam processed samples.     

淀粉的塑化研究进展

淀粉具有良好的生物降解性能,但淀粉分子中含有大量的羟基,存在较强的氢键,使得淀粉不宜直接用熔融法热塑挤出加工,因此淀粉的塑化是淀粉塑料生产的关键。对以加入增塑剂的热塑性增塑方法进行了综述,并进一步探讨了淀粉塑化的机理。