共查询到19条相似文献,搜索用时 453 毫秒
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以玉米淀粉为主要原料,Span-60和Tween-80为乳化剂,以N,N-亚甲基双丙烯酰胺(MSDS)为交联剂,采用反相乳液法制备淀粉微球(CSM)。试验探讨交联剂用量和油水相体积比对淀粉微球平均粒径的影响;对比了淀粉和淀粉微球对金属铜离子的吸附性差异。结果表明:交联剂的用量和水油相体积比是影响微球粒径的主要因素;当交联剂用量为0.4 g,油水相体积比为5∶1时,被交联淀粉的吸附性最强;与淀粉相比,淀粉微球比淀粉对金属阳离子有更强的吸附作用,可作为一种良好吸附剂。XRD结果表明了所得淀粉微球的漫散衍射峰居多,FT-IR结果表明了淀粉与交联剂发生了明显的交联,SEM结果表明了所得淀粉微球结构致密、表面粗糙多孔。 相似文献
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以可溶性淀粉为原料,环氧氯丙烷为交联剂,Span60为乳化剂,大豆色拉油为油相,采用逆相悬浮交联聚合法合成淀粉微球。通过正交试验探讨了合成较小粒径淀粉微球的条件。结果表明,淀粉乳浓度对淀粉微球粒径影响最大,较小粒径淀粉微球合成的最佳条件为:淀粉乳浓度12%,水相用量5mL,乳化剂用量0,6g,交联剂用量3mL。并在最佳条件下利用超声波配合乳化,以得到粒径更小更均匀的淀粉微球。 相似文献
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以可溶性淀粉为原料,环氧氯丙烷为交联剂,Span60为乳化剂,大豆色拉油为油相,采用逆相悬浮交联聚合法合成淀粉微球。通过正交试验探讨了合成较小粒径淀粉微球的条件。结果表明,淀粉乳浓度对淀粉微球粒径影响最大,较小粒径淀粉微球合成的最佳条件为:淀粉乳浓度12%,水相用量5mL,乳化剂用量0,6g,交联剂用量3mL。并在最佳条件下利用超声波配合乳化,以得到粒径更小更均匀的淀粉微球。 相似文献
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以可溶性淀粉为原料,环氧氯丙烷为交联剂,Span60为乳化剂,环己烷和三氯甲烷为油相,采用逆相悬浮交联聚合法合成淀粉微球.通过单因素及正交实验探讨了各因素对淀粉微球平均粒径的影响.结果表明,水相用量对淀粉微球粒径影响最大,较小淀粉微球合成的最佳条件为:淀粉乳浓度10%,水相用量4mL,乳化剂用量0.5g,交联剂用量3mL.通过电镜照片表征了淀粉微球的微观结构. 相似文献
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两步交联法制备淀粉微球的研究 总被引:1,自引:0,他引:1
以可溶性淀粉为原料,Span-60和吐温为乳化剂,氯仿和环己烷的混合物为油相,N,N'-亚甲基双丙烯酰胺(MBAA)及环氧氯丙烷(ECH)为交联剂,采用两步交联法制备了淀粉微球,利用扫描电镜(SEM)、红外光谱和光透式粒度分析仪对产物进行了表征。结果表明,在反应时间及搅拌速率不变的条件下,MBAA用量、油水相体积比是影响微球粒径的主要因素;在反应时间为2.5h,搅拌速率为450r/min,油水相体积比为3∶1,MBAA用量为0.4g时,微球平均粒径分布较为均一,粒径在65μm以下微球的占95.5%。所得微球球形圆整,表面粗糙多孔,可用作药物载体和吸附剂。 相似文献
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响应面法优化复合淀粉微球制备工艺研究 总被引:1,自引:0,他引:1
以可溶性淀粉为主要原料,添加一定量β–环糊精,采用反相悬浮聚合法制备复合淀粉微球。为优化其制备工艺,在单因素试验基础上选取淀粉乳浓度、淀粉与β–环糊精质量配比、油水体积比和交联剂用量为影响因子,应用BBD进行4因素3水平试验设计,以淀粉微球对亚甲基蓝吸附量为响应值进行响应面分析,模拟得到二次多项式回归方程预测模型,并得到复合淀粉微球制备最优工艺条件为:淀粉乳浓度15.09%、淀粉与β–环糊精质量配比2.62∶1、油水体积比3.84∶1和交联剂用量6.13 ml;在此条件下,验证得到淀粉微球对亚甲基蓝吸附量为0.5337 mg/g,与预测值0.5659 mg/g相对误差为5.69%,说明应用响应面法所得复合淀粉微球制备工艺条件是可行的。 相似文献
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丁二酸酯淀粉浆料的制备及浆液性能研究 总被引:2,自引:0,他引:2
采用水相法制备了不同取代度的丁二酸酯淀粉,测试了其浆液、浆膜性能.结果表明:用氧化锌调节反应体系的pH值,操作方便,淀粉不易糊化;丁二酸酐和淀粉酯化,能提高与棉和涤纶纤维的粘附性能,但变性程度不宜过大;丁二酸酯淀粉浆液的粘度随着取代度的增大而增大,与酸解淀粉相比,浆膜性能较优异. 相似文献
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The dynamic rheological and microstructural properties of rennet-casein-based imitation cheeses containing various concentrations of potato starch were investigated using a stress-controlled rheometer and confocal laser scanning microscopy. The influence of added starch on the size of the oil droplets in the imitation cheeses was also examined. Imitation cheeses with 0–15% protein replaced by starch were processed in a Rapid Visco Analyser (RVA) at 90 °C for 10 min at a shear rate of 800 rev/min and were then evaluated using oscillatory shear measurement and a temperature sweep (20–90 °C). The storage modulus (G′) of the rennet casein imitation cheeses increased abruptly at added starch concentrations >4%. In the temperature range 20–90 °C, tan δ of the imitation cheeses decreased with increasing starch concentration and was <1 at added starch concentrations >4%. A binary continuous phase consisting of a protein phase and a starch phase was observed in systems containing >4% starch, whereas the starch was dispersed in the protein matrix as small particles of irregular shapes at added starch concentrations ≤4%. As the dispersed phase, the size of the oil droplets increased with starch addition in the imitation cheeses. The marked increase in G′ and the reduction in tan δ may be attributed to the formation of a binary continuous separated phase structure in imitation cheeses containing added starch that is driven by thermodynamic incompatibility between rennet casein and starch. 相似文献
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为了提高淀粉颗粒的乳化能力,以球磨-酯化复合改性槟榔芋淀粉为颗粒乳化剂,大豆油为油相,制备水包油型Pickering乳液.采用激光粒度仪、研究级正置显微镜、流变仪等对Pickering乳液外观、液滴粒径、显微形态及动态流变特性进行表征,考察淀粉颗粒质量浓度(1、5、10、20、30 mg/mL)和油相体积分数(10%、20%、30%、40%、50%)对乳液稳定性和流变特性的影响.研究发现:增加颗粒质量浓度导致乳化相体积增加,液滴粒径减小;随着油相体积分数的增加,乳化相体积增加,液滴粒径增大.当颗粒质量浓度为20 mg/mL,油相体积分数为40%时,乳液的乳析现象明显改善.球磨-酯化复合改性槟榔芋淀粉颗粒吸附在油/水界面,有效抵抗了液滴聚结,使乳液在储存30 d后仍表现出良好的稳定性.流变特性表明:乳液内部存在弹性凝胶网络结构,随着颗粒质量浓度和油相体积分数的增加,液滴间堆积变得更紧密,从而增加了乳液黏度和凝胶强度,使其抵抗形变能力增强.球磨-酯化复合改性槟榔芋淀粉颗粒具有良好的作为Pickering乳液稳定剂的潜力. 相似文献
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通过反相悬浮聚合的方法制备了多孔淀粉微球。利用扫描电子显微镜、粒度分析仪、比表面及孔径分析仪对该微球表面孔道进行了分析,研究了微球吸附OH-时溶液pH的变化,以及温度和超声振动时间对吸附作用的影响,最后讨论了对OH-吸附的动力学特性。结果表明:该方法制得的多孔淀粉微球对OH-有明显的吸附作用,其比表面积达7.696 m2/g,平均孔径为14.28nm,孔容积为0.219 cm3/g;中性环境下能使pH降至3~4,经酸碱滴定后,当空白样pH为11.06时,经过吸附作用的样品pH为8~9;在80℃以内,随温度升高吸附作用减弱,超声振动能够增强其吸附能力;用McKay方程对其吸附行为进行了模拟,通过计算其吸附表观活化能Ea为0.147 kJ/mol。 相似文献
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The morphology and granular properties of oat starch during germination were investigated by scanning electron microscopy and X-ray powder diffractometer. The granule size distribution of oat starch was studied in various concentrations in ethanol using a laser particle-size analyzer. The starch granule shape before germination remained almost the same after germination, as shown by low-magnification (×1000) scanning electron microscopy. However, surface fissures at high-magnification (×5000) were found on the sample at the end of germination. After soaking, the relative crystallinity of the samples significantly reduced, by following increased and then decreased, reaching a maximum crystallinity of 16% at the end of germination. In various ethanol concentrations, the size of starch granules produced in different germination phase slightly varied, but this difference was not easy to detect in the scanning electron microscope ×1000 images. Overall, the particle size of oat starch generally decreased and the specific surface area increased significantly during oat germination. 相似文献
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为了探究芋头淀粉能否稳定Pickering乳液,通过粒径分析、接触角测定、Zeta电位测定等方法表征芋头淀粉的理化性质,然后以液体石蜡为油相,芋头淀粉为单一乳化剂,考察其乳液的理化性质,同时与粳米、玉米、小麦和山药淀粉进行比较。结果表明:芋头淀粉的平均粒径最小(2.29 μm),颗粒呈不规则形状和多边形态;摩尔质量最小且分布均匀;持油、持水率最高,分别为158.33%、136.24%;三相接触角为36.60°,Zeta电位为-25.63 mV。在芋头淀粉水分散液质量浓度20 mg/mL、油相分数50%、分散强度10000 r/min和分散4 min条件下制备的Pickering乳液能在30 d内保持稳定,且储藏过程测量到的乳滴粒径最小(34.64~52.20 μm),其乳液的流变学测定显示形成了较弱的乳液网络结构。综上,芋头淀粉可以有效稳定Pickering乳液,有望进一步开发作为稳定剂或乳化剂应用到食品中。 相似文献
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Rheology and microstructure of cross-linked waxy maize starch/whey protein suspensions 总被引:1,自引:0,他引:1
The objective of the present work was to investigate the effect of the heating process on the structural and rheological properties of whey protein isolate/cross-linked waxy maize starch (WPI/CWMS) blends depending upon the concentration and the starch/whey protein ratio. Starch concentration ranged from 3 to 4% (w/w) and the protein content was of 0.5, 1 and 1.5% (w/w). The blend (pH 7, 100 mM ionic strength) was heated using a jacketed vessel at two pasting temperatures: 90 and 110 °C. The particle size distribution of the WPI suspension (1.5%) displayed three distinct classes of aggregates (0.3, 65 and 220 μm), whereas the size of swollen starch granules varied from 48 to 56 μm according to the pasting temperature. When the two components were mixed together, the peak attributed to swollen starch granules was attenuated and broadened towards higher values (up to 88 μm) due to protein aggregates (260–410 μm). This effect was more pronounced as the protein concentration increased. When compared to starch alone, the rheology of the mixed system was dramatically modified for the flow behaviour as well as for the viscoelastic properties which changed from a solid-like (3–4% starch) to a liquid-like behaviour (3–4% starch/1.5% protein). Microscopic observations showed aggregated proteins located in the continuous phase and swollen starch granules as the dispersed phase. Protein aggregates were of different sizes, part of them appeared adsorbed onto swollen starch granules while another part was unevenly distributed in the continuous phase, yielding discontinuous network which could explain the peculiar viscoelastic behaviour of such suspensions. 相似文献
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Waxy maize starch was hydrolyzed with sulfuric acid in aqueous solution. The remaining starch granules after acid hydrolysis were characterized by TEM and wide‐angle XRD. Starch nanocrystals with size between 40 to 80 nm and relative crystallinity of 63% were obtained after 6 days of hydrolysis. Starch nanocrystals/carboxymethyl chitosan composite films were prepared by casting‐evaporation method. When the starch nanocrystals content was below 30 wt%, the filler dispersed uniformly in the carboxymethyl chitosan matrix, whereas aggregation of starch nanocrystals and phase separation between aggregates and matrix were observed when the starch nanocrystals content was higher than 30 wt%. The maximum tensile strength (TS) of composite films approached ∼29 MPa, which was two times higher than that of the carboxymethyl chitosan film without filling starch nanocrystals. The percentage elongation at break (EB%) of nanocomposite films decreased with the increasing of the starch nanocrystals content. The water absorption and water vapor barrier property of carboxymethyl chitosan film were significantly improved by adding starch nanocrystals. 相似文献
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Intact starch granules are a new source of particles for stabilizing emulsions, so called Pickering emulsions. Small (1-2 μm) and uni-modal starch granules at various concentrations have been used in this study to investigate the stability of the emulsions, the drop size dependence of the starch concentration and the barrier properties of the stabilizing starch layer upon heating. The granules were modified with octenyl succinic anhydride (OSA) to increase the hydrophobicity. The drops in the emulsions prepared in this study were in the 10-100 μm range depending on the starch concentration, and the drop size decreased with an increased amount of added starch granules. During the 8 week storage, the emulsion drops were stable to coalescence and the volume occluded by the emulsion phase was unaffected or even increased. In order to increase the barrier properties at the oil-water interface the emulsions were gently heated, which induced a partial gelatinization of the starch granules. The efficiency of the barrier was characterized by a lipolysis experiment where the activity of lipase was measured. The activity of lipase was decreased with nearly 70% compared to an unheated starch stabilized emulsion, which will be useful in applications where a controlled release of specific substances in the gastro intestinal tract is desirable. 相似文献