醋酸酯支链淀粉的制备及其性能

 摘要： 研究醋酸酯支链淀粉的制备与性能。以玉米淀粉为原料，以醋酸酐为酯化剂，采用干法制备醋酸酯支链淀粉。以透光率、糊化温度和取代度为指标，采用正交实验确定了制备醋酸酯化支链淀粉的最佳条件。测定并分析了醋酸酯支链淀粉的取代度、IR图谱和X-衍射光谱。测定并比较了醋酸酯支链淀粉与玉米淀粉、支链淀粉、醋酸酯淀粉的浆纱强伸性、透光率、糊化温度、黏度、黏度热稳定性。实验结果表明：醋酸酯支链淀粉与支链淀粉的X-衍射光谱基本相同，为无定型晶体结构；与玉米淀粉、支链淀粉和醋酸酯淀粉比较，醋酸酯支链淀粉具有黏度低、糊化温度低、取代度高、透明度高、黏度热稳定性高等特点，是一种比醋酸酯淀粉更好的纺织浆料。

Preparation and performance of acetate amylopectin

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.