应用高取代度阳离子淀粉处理造纸白水

本文采用实验室研制的高取代度阳离子淀粉作为絮凝剂时造纸白水进行处理，获得良好的效果通过实验探讨了高取代度阳离子淀粉的加入量、废水的pH值及絮凝时间对絮凝效果的影响，确定了高取代度阳离子淀粉处理造纸白水的最佳条件同时测定了处理前后的造纸白水CODcr值，发现高取代度阳离子淀粉能大幅度地降低造纸白水的CODcr值。     

羟丙基马铃薯淀粉合成工艺及性能研究

本文以马铃薯淀粉为原料，环氧丙烷为醚化剂，氢氧化钠为催化剂对低取代度羟丙基淀粉的制备工艺进行了研究。考察了环氧丙烷用量、氢氧化钠用量、反应时间、反应温度对羟丙基淀粉取代度的影响。实验结果表明，提高环氧丙烷用量、氢氧化钠用量、反应时间和反应温度可提高羟丙基淀粉取代度，硫酸钠用量对羟丙基淀粉取代度有影响。采用分光光度法测定了羟丙基淀粉取代度。     

水溶性壳聚糖的制备及其性能研究

用环氧丙烷对壳聚糖进行水溶性改性，考察了反应温度、反应物的量、反应时间等因素对产物取代度的影响，对其溶解性能和吸湿、保湿性能进行了研究．结果表明，环氧丙烷量的增加和反应时间的延长都有利于提高产物的取代度，而反应温度的增大，产物取代度先增大后减小，而制得的羟丙基壳聚糖具有较好的溶解性，其吸湿保湿性随取代度的增大而提高．     

醋酸酯淀粉取代度对浆料性能的影响

对不同取代度的醋酸酯淀粉的糊化温度、粘着力、耐磨性及浆膜性能等指标进行了测试分析，得出了取代度变化对浆料性能的影响规律。生产中可根据使用要求，合理选择醋酸酯淀粉的取代度，提高浆纱质量并节约上浆成本。     

辛烯基琥珀酸淀粉酯的制备工艺研究

研究了由疏水性辛烯基琥珀酸酐制备淀粉酯,目的在于更好地理解影响淀粉酯取代度的反应因素,探讨了反应温度、反应pH值、反应时间对其取代度的影响。工艺优化后,产品最终取代度约为0.017。     

辛烯基琥珀酸淀粉酯的表面性质(Ⅰ)

通过合成不同取代度的辛烯基琥珀酸淀粉酯，研究了不同淀粉产品表面张力特性和对苯的增溶性．实验结果表明：较高取代度的淀粉样品具有良好的表面活性，随着取代度的增高，临界胶束质量浓度(CMC值)降低，对苯的增溶作用增强。     

羟丙基糯玉米淀粉合成工艺及性能研究

本文以糯玉米淀粉为原料，以环氧丙烷为醚化剂、氢氧化钠为催化剂、硫酸钠为抑制膨胀剂，对糯玉米羟丙基淀粉合成工艺及其性能进行了研究，探讨了糯玉米淀粉乳浓度、环氧丙烷用量、反应时间、反应温度、氢氧化钠用量及硫酸钠用量对糯玉米羟丙基淀粉取代度和反应效率的影响。实验结果表明，增加环氧丙烷用量、延长反应时间，可使羟丙基淀粉取代度增加。对糯玉米羟丙基淀粉的冻融稳定性、透明度及粘度进行研究表明，随着羟丙基糯玉米淀粉取代度的增加，其冻融稳定性和透明度增加，但粘度却降低。     

高取代度阳离子淀粉用作絮凝剂的研究

对高取代度阳离子淀粉(DS0．501)用作絮凝剂处理废纸脱墨废水进行了研究，研究结果表明，高取代度阳离子淀粉和无机絮凝剂(PAC，硫酸铝等)及有机絮凝剂(PAM)复配使用效果最好，CODcr去除率可达84％左右。     

不同取代度羧甲基化罗汉果多糖的制备及生理活性研究

为探讨不同羧甲基化取代度对罗汉果多糖(Siraitia grosvenorii polysaccharide,SGP)生理活性的影响，以SGP为原料，采用溶媒法制备羧甲基化罗汉果多糖(carboxymethylated Siraitia grosvenorii polysaccharide,CSGP)。分析氯乙酸浓度、反应时间、氢氧化钠浓度对取代度的影响，制备得到取代度为0.28～1.09的CSGP。对不同取代度的CSGP进行理化性质表征，并采用体外生理活性实验探讨不同取代度对降血糖活性和抗氧化活性的影响。结果表明：高效凝胶渗透色谱结果显示经过修饰的CSGP分子质量小于SGP；红外图谱在1317 cm-1处出现新的吸收峰，表明羧甲基成功引入多糖中；扫描电镜结果表明随着取代度的增加，CSGP微观表面形态变得更加破碎并出现卷曲化现象；刚果红实验显示高取代度的CSGP-H三股螺旋结构消失。体外生理活性实验表明：在质量浓度为6 mg/mL时具有中等取代度的CSGP-M对α-淀粉酶的抑制率、DPPH自由基、羟基自由基的清除率最高分别达到44.36%±1.30%、63.17%±2.07%、70.2...     

高取代度羟丙基木薯淀粉流变特性研究（I）：流变特征及羟丙基取代度 …

研究了高取代度羟丙基木薯淀粉溶液（分子取代度ＭＳ＝１．６￣４．５）的流变特性及羟丙基取代度对流变特性的影响规律。结果表明，高取代度羟丙基木薯淀粉呈现假塑性流体特征，符合幂定律τ＝Ｋγ＾ｍ。ｍ值在０．７￣０．８范围，表明羟丙基化使木薯淀粉偏近牛流体。高取代度羟丙基木薯淀粉具有触变性和剪切稀化性质，并随溶液浓度升高而增大。羟丙基取代度对木薯淀粉流变特性有很大影响，当ＭＳ≤３．５时，溶液的表观粘度和剪切     

氧化淀粉微波酯化及性能研究

本论文以氧化玉米淀粉为原料,以磷酸盐为酯化剂,采用微波作为加热介质制备了氧化淀粉磷酸酯。考察了微波功率、磷酸盐配比、尿素添加量、反应温度和反应时间对制备氧化淀粉磷酸酯性能的影响,并确定了最佳的酯化反应条件为:微波功率为800 W,NaH2PO4/Na2HPO4比例为2∶1,尿素用量为4%,反应温度为140℃,反应时间为30min。制得的氧化淀粉磷酸酯的涂布纸性能优于3S淀粉。     

Synthesis and characterization of highly acetylated sago starch

This study was carried out to understand and establish the changes in physicochemical parameters of sago starch after acetylation. Highly substituted starch acetate was prepared by reaction with native sago starch and acetic anhydride in organic solvent. Their formation was confirmed by the titrimetric analysis and FT‐IR. The presence of absorption band in FT‐IR at 1748 cm⁻¹ confirmed the carbonyl group attachment. The thermal behavior of native and acetyl substituted sago starch was investigated using thermo gravimetric analysis (TGA) and DSC. The results reveal that highly substituted starch acetate was more thermally stable as compared to native form. The XRD patterns showed loss of crystalline nature and its transformation into amorphous form. The SEM study suggested that the smooth surfaces of starch granules were changed into fibrous form after acetylation.     

干法制备高取代度玉米磷酸单酯淀粉研究

该研究采用以磷酸与焦磷酸钠按一定配比混合作为酯化试剂,尿素为催化剂干法制备高取代度磷酸单酯淀粉,并研究不同反应条件对磷酸单酯淀粉取代度(DS)及反应效率影响。     

Interaction of cationic starch derivatives and cellulose fibres in the wet end and its correlation to paper strength with a statistical evaluation

The adsorption onto a softwood pulp of cationic modified starches with a degree of substitution (DS) ranging from 0.015 to 0.130 and native potato starch was investigated using a method based on size exclusion chromatography‐multi angle laser light scattering (SEC‐MALLS). This technique provides information about the amount and molecular composition of the adsorbed starch product such as the AP–AM‐ratio, the average MW and molar mass distribution. Factors influencing adsorption, like the electrolyte content in the suspension and the initial starch polysaccharide concentration, were investigated. Furthermore, hand sheets were made and the resulting mechanical paper strength was tested. Results were analysed statistically using analysis of variance. Representative results were discussed in detail. In general, low‐substituted cationic starch (DS 0.030) exhibited a higher degree of adsorption and resulted in high paper strength when there was a low electrolyte content in the starch–pulp‐suspension. However, high amounts of electrolytes impeded electrostatic interaction of the charged groups of the starch polysaccharides and cellulose fibre due to partial screening and therefore strongly limited adsorption. This resulted in lowered mechanical paper strength. The water quality of the suspensions had little impact on the polyelectrolyte adsorption of the highly substituted cationic starch (DS 0.100). However, paper strength was markedly higher in the case of starch adsorption where there was a high ionic content and when both starch polysaccharides–AP and AM– were adsorbed. The initial starch concentration determined starch adsorption both quantitatively and qualitatively and subsequently paper strength as well. The relation between adsorption behaviour and paper strength was discussed, particularly in the case of 6% initial starch concentration. In deionised water (DW), the low‐substituted starch (DS 0.03) adsorbed onto the pulp to a greater extent with an AP–AM‐ratio similar to that of the initial starch. Moreover, this achieved the best strength properties in contrast to 36 dGH, where less starch adsorbed and that being almost exclusively AP. In water with 36 dGH, the highly substituted starch (DS 0.100) with both the AP and AM was absorbed and this resulted in higher paper strength. In contrast, AM was almost exclusively adsorbed in DW. Increasing the initial starch concentration increased the amount adsorbed while subsequently changing the AP–AM‐ratio towards increased AM adsorption and decreased AP adsorption in the case of DS 0.100 in DW. Exclusive adsorption of AM markedly lowered the development of the paper strength.     

高取代度阳离子淀粉在造纸工业中的应用

通过半干法制备高取代度阳离子淀粉。将玉米原淀粉和适量的碱催化剂在三口烧瓶中混合均匀后 ,再加入 3-氯 - 2 -羟丙基三甲基氯化铵阳离子醚化剂 ,在温度为 6 0～ 70℃时 ,反应 4h ,再用乙醇溶液浸泡、过滤、洗涤、真空干燥 ,制得的高取代度阳离子淀粉具有显著的助留助滤效果 ,且用量明显减少     

玉米磷酸酯淀粉取代度对其特性影响研究

选取不同取代度的玉米磷酸酯淀粉,通过实验研究不同取代度的磷酸酯淀粉对其透明度、黏度、凝沉性、冻融稳定性、流变学特性等的影响,并分析其影响因素。结果表明:玉米淀粉磷酸酯化后其透明度、黏度、凝沉性、冻融稳定性和流变学特性相比原淀粉都有明显的提高和改善,其中淀粉糊化后的透明度和黏度随着取代度的增加而先升高后降低,酯化反应并未破坏淀粉的颗粒结构,只是在原来的淀粉分子链上增加了新的基团。     

Bread quality of frozen dough substituted with modified tapioca starches

Rheological properties of dough and bread quality of frozen dough-bread containing 18.4% of hydroxypropylated (HTS), acetylated (ATS), and phosphorylated cross-linked (PTS) tapioca starch with different degrees of modification and 1.6% of dried powdered gluten were compared to the same amount of native tapioca starch (NTS) or wheat flour-bread. Doughs substituted with native or modified tapioca starches had the same mixing tolerance as 100% wheat flour. The dough was frozen and stored for 1 week at −18°C, and thawed (one freeze-cycle). The amount of freezable water in the dough substituted with native or modified tapioca starches was not significantly different from that of wheat flour. Frozen dough-bread substituted with highly modified HTS (degree of substitution; DS 0.09–0.11) retarded bread staling, while lowly modified HTS (DS 0.06–0.07) or ATS (DS 0.02–0.04), and PTS (0.004–0.020% phosphoryl content) substitution fastened bread staling as compared with frozen dough-bread baked from wheat flour. The breadcrumbs containing HTS and ATS felt tacky, whereas the bread containing PTS was dry feel. HTS and ATS swelled and collapsed easily during heating, while PTS was difficult to swell and disperse as compared with NTS, therefore the gelatinization properties seemed to affect the texture of bread. Breadcrumb containing HTS showed small firmness during storage, and highly modified HTS-h (DS 0.1) was the smallest. This means highly hydroxypropylated tapioca starch significantly retards bread staling. Staling properties and texture of frozen dough-bread with various tapioca starches were the same as conventional bread baked with the same amount of tapioca starches. These results suggest that a one freeze–thaw cycle and a 1-week frozen period do not change characteristics of starch, gelatinization and retrogradation properties as compared with the conventional method, and the highly modified HTS-h is prominent anti-staling food-stuff in frozen dough.     

天然油脂磷酸化加脂剂的制备及应用研究

用天然油脂与聚乙二醇及P2O5经过醇解反应和磷酸化反应制得了磷酸化加脂剂，讨论了影响磷酸化反应的主要因素，用FTIR对产物的结构进行了表征，同时进行了磷酸化加脂剂的应用实验。     

Study of the shear and extensional rheology of casein,waxy maize starch and their mixtures

This work investigated the shear and uniaxial extensional flow behaviour of aqueous casein and phosphated waxy maize starch systems as a function of the deformation rate, biopolymer concentration and the temperature. Trouton ratios were calculated to compare different responses of biopolymers to the shear and extensional deformation. It was found that the casein system (20% w/w) had a much higher and linearly increasing Trouton ratio against the log increase of strain rate. The starch system (35% w/w) had a Trouton ratio close to 3 at low strain rates, but increasing linearly once the strain rate exceeded 2 s⁻¹. The apparent shear and extensional viscosity showed an exponential increase with the concentration for both biopolymers, with casein being more concentration dependent. Their Trouton ratios were also very much concentration dependent: remained close to 3 at low biopolymer levels, but increased significantly at higher concentrations. Temperature variation experiments demonstrated that the flow properties of casein and waxy maize starch follow an Arrhenius relationship, with casein showing stronger temperature dependence than starch. While casein systems displayed a decrease in Trouton ratio with temperature increase, waxy maize starch had the opposite behaviour. The mixing of casein–waxy maize starch resulted in higher apparent extensional viscosities and higher Trouton ratios than single biopolymer systems.     

Physicochemical characterization of chemically modified corn starches related to rheological behavior,retrogradation and film forming capacity

An integral approach of chemical modification effects on physicochemical and functional properties of corn starch was performed using different and complementary techniques. Acetylated, acetylated crosslinked, hydroxypropylated crosslinked, and acid modified corn starches were analyzed. Substitution and dual modification reduced significantly amylose concentration. Chemical modification decreased granules crystallinity degree. A significant increase in swelling power was observed in substituted and dual modified starches at 90 °C, besides these treatments decreased gelatinization temperature and enthalpy. Acid modified starch pastes showed a Newtonian behavior while substituted and dual modified ones exhibited a viscoelastic response. Dynamic rheological properties of modified starch pastes were not affected by post gelatinization time while native starch pastes developed a more rigid structure during storage. Retrogradation of substituted starch pastes after 12 days at 4 °C was reduced, since syneresis degree and hardness increase were significantly lower than those of native pastes. It was demonstrated that only substituted and native starches exhibited film forming capacity.