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本文针对草浆纸印刷过程中掉毛掉粉现象严重的问题,使用木薯氧化淀粉进行了表面施胶处理,并与玉米氧化淀粉的施胶效果进行了对比,其可有效地提高纸张的表面强度。 相似文献
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本文采用机械球磨的方法对木薯淀粉进行活化处理,在分析不同球磨时间淀粉结构性能变化的基础上,研究了机械球磨对木薯淀粉的阳离子化及阳离子淀粉对纸张表面施胶作用的影响。研究结果表明,机械球磨可提高木薯淀粉与醚化剂的反应活性,在醚化剂用量不变的条件下,随着球磨时间的增加,其阳离子淀粉的取代度逐渐增大。机械球磨导致淀粉分子质量下降,影响其阳离子淀粉对纸张的施胶作用。在本研究范围内,机械球磨3h其阳离子淀粉施胶后纸张的环压强度、抗张强度、拉毛速度、抗水性等相对最好。适宜的机械作用可提高其阳离子淀粉对纸张的施胶效果。 相似文献
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以瓦楞原纸为表面施胶应用研究对象,采用实验室自制固含量为30%的壳聚糖改性苯乙烯-丙烯酸酯聚合物(CSAE)表面施胶剂与氧化的木薯淀粉配制成表面施胶液,在温度60℃条件下对原纸进行表面施胶。结果显示:木薯氧化淀粉溶液浓度为8%、添加木薯淀粉质量比9%的CSAE表面施胶剂制备出的施胶液,对瓦楞原纸施胶后,原纸纵横向环压强度提高24.1%和25.3%、纵横向耐折度提高37.5%和30%、纵横向挺度提高36.8%和38.4%,30sCobb值提高30.1%。研究结果表明,瓦楞原纸在经木薯氧化淀粉/CSAE表面施胶剂协同施胶应用后纸张力学性能提高明显,抗水性显著增强。 相似文献
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高浓低黏高稳定性阳离子表面施胶淀粉的研制 总被引:1,自引:0,他引:1
以木薯淀粉为原料,采用低黏度化与阳离子化同时进行,然后用复合氧化相结合的方法研制高浓低黏高稳定性阳离子表面施胶淀粉.探讨了活化降黏剂用量、氧化剂A用量、氧化剂B用量、醚化降黏反应温度、醚化降黏反应时间等对阳离子表面施胶淀粉黏度及电位的影响.结果显示:在水介质中,阳离子醚化剂用量2.5%,活化降黏剂用量0.8%,醚化反应温度48℃,醚化反应时间5h,氧化剂A用量0.6%-0.8%,一次氧化反应温度42℃,一次氧化反应时间2h,氧化剂B用量1.0%~1.5%,二次氧化反应温度36℃,二次氧化反应时间2h,得到的阳离子淀粉糊液黏度低、稳定性高,能满足高浓度表面施胶的需要. 相似文献
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传统烷基烯酮使用阳离子淀粉作为乳化剂和稳定剂,存在纤维上留着低、与纤维反应较慢和施胶熟化时间长等缺点。作者研究了高取代度阳离子木薯淀粉的制备工艺、AKD乳液的乳化工艺和施胶性能。结果表明,以木薯淀粉为原料和3-氯-2-羟丙基三甲基氯化铵为醚化剂制备的淀粉阳电荷密度为0.5~3.5 meq/g,取代度大于0.1的阳离子淀粉,对AKD蜡粉具有良好乳化稳定作用和纸张施胶性能。 相似文献
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一、前言所谓表面施胶,就是把施胶剂通过施胶设备施加到纸的表面,使胶料与纸体粘接,并在纸面上附着一层近乎连续的薄膜的方法。在生产涂布原料纸中,我厂过去一直使用氧化淀粉加聚乙烯醇作施胶剂,由于聚乙烯醇价格昂贵、氧化淀粉质量不稳定,在使用中粘缸较重。因此现改用LS—2变性木薯淀粉作表面施胶剂。实验证明:使用LS—2变性淀粉作施胶剂,可提高纸张表面强度和某些物理指标,纸张的外观质量也有所改善。用LS—2变性淀粉作表面施胶剂生产的涂布原纸经涂布加工后生产的涂布纸,经用户使用、反应良好。二、应用部分1.LS—2变性淀… 相似文献
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Effect of Ice Storage on the Physicochemical and Dynamic Viscoelastic Properties of Ribbonfish (Trichiurus spp) Meat 总被引:1,自引:0,他引:1
A.O. Dileep B.A. Shamasundar P.K. Binsi F. Badii N.K. Howell 《Journal of food science》2005,70(9):E537-E545
ABSTRACT: Changes in physicochemical and dynamic viscoelastic properties of ribbonfish ( Trichiurus spp) meat during different periods of ice storage were investigated. The differential scanning calorimetry profile of fresh ribbonfish meat revealed transitions at 33.17 °C, 48.85 °C, and 60.96 °C, indicating denaturation temperature of different protein fractions. The effect of cornstarch or tapioca starch at 9% level on the viscoelastic properties of ribbonfish meat stored in ice for different periods was also evaluated. Total volatile basic nitrogen (TVBN) increased significantly ( P < 0.05) during ice storage for 24 d. However, the myosin heavy chain concentration was unaltered during the ice storage period, as revealed by sodium dodecyl sulphate-polyacrylamide gel electrophore-sis (SDS-PAGE) pattern. A significant ( P < 0.05) decrease in protein solubility (in phosphate buffer 50 m M , pH 7.5, containing 1 M NaCl), calcium-activated adenosine triphosphatase (ATPase) activity, and an increase in reduced viscosity at a protein concentration of 5 mg/mL was observed after 10 d of ice storage indicating protein denaturation and aggregation. The addition of tapioca and cornstarch enhanced storage modulus values of fresh ribbonfish meat. The gelatinization temperature of tapioca starch solution was found to be in the range of 60 °C to 65 °C and for cornstarch 67 °C to 70 °C, as revealed by the differential scanning calorimetry (DSC) profile and dynamic rheological testing. The viscoelastic properties of ribbonfish meat was altered significantly ( P < 0.05), both due to the addition of starch and ice storage period as revealed by frequency sweep of prepared gels. 相似文献
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《Food Hydrocolloids》2007,21(5-6):928-935
Acid-modified tapioca starch, native tapioca starch, and maltodextrin were tested for their ability to serve as wall materials for encapsulating β-carotene. The modified tapioca starch had wider particle size distribution, toward the smaller diameters, as compared to its native starch and maltodextrin. Moisture content and water activity of microcapsules were found to be dependent on type of wall materials. There were differences in total β-carotene and surface β-carotene contents among samples. The total β-carotene was highest for modified tapioca starch while it was lowest for maltodextrin. The surface β-carotene was lowest for modified tapioca starch while it was highest for native tapioca starch. The modified tapioca starch was more effective than its native starch in β-carotene retention. Results obtained suggest that the modified tapioca starch can be considered as potential wall material for encapsulation of β-carotene. 相似文献
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使用α-淀粉酶制备了高浓度、低黏度的淀粉胶液,用作轻型纸表面施胶剂。最佳制备工艺条件为:α-淀粉酶加入量0.02%(对绝干淀粉);温度80℃时保温20 min;快速升温到98℃,保温30 min。所得产品固含量为9.0%,60℃时黏度5.5~6.5 mPa·s。用于60 g/m2轻型纸表面施胶时,成纸表面强度提高23.2%,施胶成本吨纸节约33.67元。 相似文献
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淀粉类对低温乳化香肠品质的影响 总被引:2,自引:3,他引:2
以鸡肉和猪肉为主要原料,采用肥瘦肉分离斩拌法制备低温乳化香肠,研究原淀粉及其变性淀粉对低温乳化香肠保水保油性、质构和感官品质的影响。结果表明:在7种淀粉中,添加原淀粉如玉米淀粉和木薯淀粉的乳化肠保水保油性最差,而添加玉米交联酯化淀粉和木薯交联淀粉(SH50)的乳化香肠的保水保油性最好;对低温乳化香肠质构改善作用最优的为木薯交联淀粉(SH50),其次为玉米交联酯化淀粉、马铃薯醋酸酯化淀粉(P0170)、木薯醋酸酯化淀粉(T0170)、木薯淀粉、玉米淀粉、复合变性淀粉(DURAT010)。添加木薯交联淀粉(SH50)的乳化香肠感官评分最高。 相似文献
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