马铃薯交联淀粉的制备及交联剂的影响分析

以马铃薯淀粉为原料,通过交联反应制备得到马铃薯交联淀粉.研究了NaOH用量、Na2SO4用量、反应时间、反应温度、淀粉乳浓度、交联荆用量对交联反应的影响;以粘度为考察目标,通过单因素实验确定了适宜的工艺条件;总结了交联剂三偏磷酸钠的用量对交联淀粉粘度的影响规律,为马铃薯交联淀粉生产工艺的改进提供了依据.     

交联微孔淀粉的制备及其性能研究

论文以微孔淀粉为原料,采用三氯氧磷(POCl3)为交联剂,制备了交联微孔淀粉。对微孔淀粉和交联微孔淀粉的沉降体积、颗粒形貌、结晶结构、热稳定性进行了分析。研究结果表明:与微孔淀粉相比,交联微孔淀粉孔径增加了近一倍,结构更加紧密;衍射特征峰强度更为明显;糊化温度和分解温度均有提升。交联微孔淀粉的最佳制备工艺:反应温度35℃,p H值12,三氯氧磷用量为30μL,反应时间为1h。     

交联氧化淀粉胶黏剂的制备及性能研究

采用交联氧化法,先用高锰酸钾氧化可溶性淀粉制得低取代度氧化淀粉,再用戊二醛交联成交联氧化淀粉主剂,最后在高温无水条件下加入甲苯二异氰酸酯（TDI）得到氨基甲酸酯交联氧化淀粉胶黏剂。初步探讨了交联氧化机理,分析了交联氧化淀粉胶黏剂的影响因素,利用红Pb（IR）、扫描电镜（SEM）对其进行了表征,对产品的各项性能进行测试研究。结果表明,氧化程度影响其粘结性能,低取代度氧化淀粉粘结性好,且有利于淀粉进一步交联反应,交联提高淀粉耐水性,TDI能够显著提高氧化淀粉的耐水性和粘结强度。当淀粉浓度为10％,高锰酸钾用量为0．0290g,戊二醛用量为2mL,TDI用量为1mL时,制得的交联氧化淀粉胶黏剂的耐水时间为24d。     

三氯氧磷交联木薯淀粉的消化性能及酶降解程度

采用In Vitro消化模型模拟人体消化道环境 ,对不同交联度 (DC)的三氯氧磷淀粉 (DC =3.70× 10 -5至 2 .2 7×10 -2 )的消化性能进行了研究 ;同时用微生素酶对三氯氧磷交联木薯淀粉进行生物降解并测定各个样品的抗酶解淀粉 (RS)含量。三氯氧磷交联变性处理对木薯淀粉的消化速度和生物降解程度的影响随交联度的不同而不同。高交联特别是使淀粉达到完全非晶化时对淀粉的消化速度和生物降解程度影响更大。     

交联改性对木薯淀粉絮凝剂絮凝性能的影响

以木薯淀粉及丙烯酰胺单体为原料,用水溶液聚合法制备淀粉接枝丙烯酰胺絮凝剂(St-PAM);用交联剂(KPS)交联改性木薯淀粉,制备交联淀粉接枝丙烯酰胺絮凝剂(CL-St-PAM).采用正交试验,考察交联剂、反应温度、反应时间以及淀粉与丙烯酰胺单体比对单体转化率的影响,得出CL-St-PAM的最优制备条件,并对交联前后的...     

木薯淀粉/VAc接枝共聚塑料薄膜的制备及力学性能的研究

通过优化工艺条件,制备了木薯淀粉/VAc接枝共聚塑料薄膜,研究了增塑剂PVA用量、交联剂种类及用量、交联时间、交联温度及原料配比等对淀粉/VAc接枝共聚降解塑料薄膜力学性能的影响。结果表明:通过先接枝共聚、后增塑交联的薄膜制备工艺过程,改变了淀粉原有形态结构,改善了共混体系的相容性,获得了优良的力学性能。     

水处理剂合成中交联淀粉制备工艺的优化

以玉米淀粉为原料，研究交联淀粉的合成，性质及在水处理中的应用，在用环氧氯丙烯作交联剂，氢氧化钠催化的条件下，综合考查多个因素，如交联剂投加量，淀粉浓度，反应时间，温度，中性盐等对交联反应的影响。最终确定了作为重金属捕集剂原料的高交联淀粉的合成条件。在本实验提出的合成条件下，能最终合成出满足处理要求的中间产物3-氯-2-羟基丙烯基交联淀粉（HHCS）以及目标产物DDTC-螯合淀粉。     

乙二醛交联氧化淀粉粘合剂的研制及其性能研究

通过正交实验分析,确定了用玉米淀粉为原料制备交联氧化淀粉粘合剂的最优氧化条件为:反应时间为2 h,反应温度30℃,pH值为9,氧化剂(次氯酸钠)用量为4％。此外,还研究了交联剂、催化剂、温度、反应时间、PVA和pH对氧化淀粉粘合剂粘合强度的影响,结果表明:以乙二醛进行交联改性粘合剂的耐水性、粘合强度有了明显的提高。     

交联氨基淀粉的制备及其螯合性能研究

以玉米淀粉为原料,用环氧氯丙烷作交联剂合成了高交联淀粉,在高氯酸引发下,以环氧氯丙烷为醚化剂合成了醚化淀粉———3-氯-2-羟基丙烯基交联淀粉,碱性条件下通过与乙二胺的胺化反应制备了对重金属具有螯合性能的氨基淀粉衍生物。讨论了引发剂用量、交联淀粉含水质量分数、醚化温度、时间等对醚化淀粉含氯质量分数的影响,以及氨基淀粉合成过程中醚化淀粉含氯质量分数、乙二胺用量、反应温度等对氨基淀粉氨基含量的影响。结果表明,以含水质量分数为11%的交联淀粉为原料,90℃时n(环氧氯丙烷):n(交联淀粉)=2.5 1,反应8h,可以得到氯质量分数为13%的醚化淀粉。60℃时醚化淀粉与过量的乙二胺反应可以得到氨基含量为1.98mmol/g的氨基淀粉。这种氨基淀粉对铜有很强的螯合能力,在pH为3.5～5.0范围内,处理铜质量浓度为45.00mg/L的溶液,可使残留铜质量浓度<0.15mg/L。     

对以交联玉米淀粉为原料合成高吸水树脂糊化温度的研究

用环氧氯丙烷为交联剂合成的不同交联度的交联玉米淀粉为原料与丙烯酸及其钠盐溶液通过接枝共聚反应合成高吸水树脂。详细研究了交联玉米淀粉糊化温度对高吸水树脂吸水量的影响,得到了不同交联玉米淀粉的最佳糊化温度。     

微波辐射对木薯淀粉结构的影响

考察了不同含水量的木薯淀粉经不同形式（敞口和封口形式）微波辐射的温度变化曲线及其多层次结构.结果表明：无论以那种形式辐射,木薯淀粉样品含水量越低,样品温度升高幅度越大,且都会出现等温转换,含水量越高等温转换时间越长,敞口辐射较封口辐射的等温转换更显著; FTIR结果显示,微波辐射不破坏木薯淀粉分子的化学键,没有新的化合物产生,红外结晶指数略有降低;偏光显微镜和光学显微镜的结果显示,木薯淀粉的结晶结构有所变化,而其形态结构没有变化.这些结果表明,经微波加工的木薯淀粉食品对人或其他生物是安全的.     

微波法合成木薯淀粉马来酸酐酯

在微波辐照的条件下,以马来酸酐为原料与木薯淀粉发生酯化反应合成马来酸淀粉酯。研究反应温度、反应时间、吡啶和酸酐用量对取代度的影响。实验表明：当淀粉用量为5．00g,马来酸酐用量0．45（n／n0）,吡啶用量0．3（mL／g）,反应温度为100℃,反应时间为5min时,可以快速得到取代度为0．189的酯化产物,FTIR谱图验证了马来酸淀粉酯的结构。     

Effect of citric acid,PVOH, and starch ratio on the properties of cross-linked poly(vinyl alcohol)/starch adhesives

The properties of tapioca starch adhesives were improved by cross-linking and the cross-linked adhesive compared with pure tapioca starch and poly(vinyl alcohol) adhesives. The effect of starch ratio, type of PVOH, and adding citric acid were important factors on the cross-linked adhesives. Wood adhesives made from cross-linked PVOH/starch were prepared by PVOH and tapioca starch, using hexamethoxymethyl melamine (HMMM) and citric acid (CA) as a cross-linking agent and catalyst, respectively. The effect of CA, PVOH/starch ratio, and type of PVOH such as medium (M PVOH) and high molecular weight (H PVOH) were investigated. The condition of the cross-linking reaction was 175?°C for 15?min. The structural properties of cross-linked adhesive were investigated by FT-IR spectroscopy. The results were confirmed in terms of thermal properties with a differential scanning calorimeter (DSC) and the shear strength of the adhesive. The cross-linked adhesive resulted in the increase of T _g and showed good blend compatibility with all of the cross-linked adhesives. The adhesive strength significantly increased when using CA as a catalyst in the cross-linking reaction. The optimum contents of the cross-linked PVOH/starch adhesives were 1:1.8 for M PVOH and 1:0.5 for H PVOH.     

复合变性木薯淀粉磷酸单酯的合成及其应用

对木薯淀粉进行了复合变性表面化学修饰，利用X射线衍射、扫描电子显微镜(SEM)和红外光谱分析了产物的结构特征变化。结果表明，酯化反应不仅发生在无定形区，而且也破坏了淀粉分子的结晶区，羟基被取代，改善了原淀粉的疏水性．所得到的产品能更好地应用于淀粉基生物降解塑料的开发。     

一种复合琥珀酸酯淀粉的制备及其性能的研究

提供一种复合琥珀酸酯变性淀粉的制备方法,探讨变性反应前后淀粉性能的改变.以木薯淀粉、玉米淀粉为原料,以琥珀酸酐和乙酸酐为复合酯化剂,进行复合变性反应.结果表明,经过复合琥珀酸酯化反应后,淀粉糊化温度、峰值粘度等糊化特性明显提高,用此方法生产的木薯变性淀粉,峰值粘度与糊化温度均可达到马铃薯原淀粉指标要求;生产的玉米变性淀...     

乙醇胺塑化木薯淀粉可生物分解材料研究

用乙醇胺对木薯淀粉进行塑化,制备了乙醇胺塑化木薯淀粉(EPTS)可生物分解材料。扫描电子显微镜(SEM)表明,原木薯淀粉颗粒被破坏,乙醇胺已经渗透到木薯淀粉颗粒内部,成功地塑化了木薯淀粉,使其成为均一连续相;将不同乙醇胺含量的EPTS在相对湿度50%(RH=50%)的环境下保存14 d,力学测试得出:w(乙醇胺)=30%塑化的EPTS拉伸应力达到7.48 MPa,应变为108%,杨氏模量和断裂能分别由乙醇胺塑化玉米淀粉(EPCS)可生物分解材料的75.32 MPa、2.305 N.m上升到EPTS的93.27 MPa、2.319 N.m,EPTS力学性能明显改善;热失重分析(TGA)显示,热失重w(EPTS)=15.89%、w(EPCS)=17.18%,EPTS热稳定性更好;材料的吸水实验显示EPTS耐水性能好于EPCS。     

脂肪醇聚氧乙烯醚改进湿法制备羟丙基木薯淀粉

以木薯淀粉为原料,以l,2-环丙烷为醚化剂,用脂肪醇聚氧乙烯醚为改进剂湿法常温制备木薯淀粉。探讨了各反应因素对产品取代度的影响,用正交试验确定了最佳制取条件。     

Cationic starches as gas hydrate kinetic inhibitors

This work investigated the kinetic inhibiting effect of a number of cationic starches in hydrate formation experiments with methane and methane/ethane and methane/propane gas mixtures. The starches were found to exhibit a very weak inhibiting effect except for tapioca starch which increased the induction time (delay of onset of crystallization) by an order of magnitude. The addition of polyethylene oxide (PEO) was found to further enhance the performance of tapioca starch as well as some of the other starches. Finally, the presence of tapioca starch and PEO was found to suppress the memory effect. The results were interpreted based on a mechanism proposed by Zeng et al. [2006a. Effect of antifreeze protein on nucleation, growth and memory of gas hydrates. A.I.Ch.E. Journal 52(9), 3304-3309; 2006b. Effect of antifreeze proteins on the nucleation, growth and the memory during tetrahydrofuran clathrate hydrate formation. Journal of the American Chemical Society 128, 2844-2850] whereby the starches interfere with nucleation through interactions with heterogeneous nucleation sites.     

Restructured products from tilapia industry byproducts: The effects of tapioca starch and washing cycles

The tilapia fileting industry generates large amounts of nutritionally significant waste material, and the recovery of this material is important. The manufacture of restructured products from mechanically recovered fish meat (MRFM) obtained from tilapia fileting allows the use of proteins of high biological value that would otherwise be discharged into the environment. The objective of this study was to evaluate the effect of washing cycles (either one cycle or five cycles) and of the addition of tapioca starch (20% vs. a no-starch control) on the characteristics of surimi obtained from MRFM produced by the tilapia industry and destined for use in restructured products. To evaluate the quality attributes of the product, the structure of a surimi protein matrix and its relationship to selected physicochemical parameters and morphological characteristics was assessed. Both the number of washing cycles and the starch addition were found to influence the moisture, protein and lipid content of the MRFM surimi. Higher whiteness was found after five washing cycles. Because the tapioca starch acted as a stabilizer, the fat globules were more stable and well distributed, and an emulsion with better properties resulted. A homogeneous network of fat globules linked to the protein matrix by a layer of tapioca starch was formed. Another advantage of this approach is that tapioca starch is gluten free. This property is important for specific groups in the population, e.g., celiac-intolerant consumers.