纺织上浆用氧化淀粉的表观性能及微观机理

氧化淀粉是由原淀粉与氧化剂在一定温度和pH值条件下反应制得的变性淀粉，氧化淀粉的氧化深度可根据氧化淀粉的羧基和羰基数量来判断。文中通过羧基含量对氧化淀粉粘度的影响、氧化反应对淀粉颗粒表面的作用等试验，对原淀粉和氧化淀粉颗粒的微观表面进行了分析对比，指出：氧化反应使淀粉颗粒表面的粗糙度增加；在制备羧基含量高的氧化淀粉时，粘度不能降得太低；高羧基含量的氧化淀粉对提高纱线的粘附力是不能忽视的。

Apparent Property & Micro-mechanism of Oxidized Starch

The oxidized starch is a kind of modified starch produced through rough starch and oxidizer reaction in defined temperature and pH-value condition, the degree of oxidation can be judged by quantity of carboxyl and hydroxyl. Through the experiments of influence of carboxyl content on viscosity of oxidized starch and action of oxidizing reaction on starch granule surface, the granule micro-surfaces of rough starch and oxidized starch are compared. The oxidizing reaction can increase the roughness of starch granule surface, to prepare the oxidized starch of carboxyl highcontent, the viscosity can not be controlled in too low level, and that the oxidized starch of high carboxyl content can increase the adhesive force to yarn can not be ignored.