共查询到19条相似文献,搜索用时 62 毫秒
1.
2.
3.
《化工进展》2007,26(10):1510-1510
《变性淀粉制造与应用》(第2版)张燕萍主编39.00元该书重点介绍了变性淀粉的生产、性质和应用,列举了大量的淀粉改性与应用的实例,收集了许多变性淀粉的检测方法,同时还对淀粉的其它深加工产品的生产、性质及应用做了介绍。此次修订大幅增加了淀粉原料品种及其化学组成和质量标准;增加了各种不同原料淀粉的生产工艺及企业质量标准;增加了直链淀粉、支链淀粉及中间物质的结构分析;增加了糊精、脂肪酸淀粉酯、多孔淀粉、抗性淀粉及微球淀粉的性质及应用、生产反应机理、生产工艺、反应条件及生产实例;补充了酸变性淀粉、氧化淀粉、预糊化淀粉、淀粉磷酸单酯、淀粉乙酸酯、羟丙基淀粉、两性淀粉及多元变性淀粉的应用;补充了变性淀粉在食品中的应用实例;增加了淀粉及变性淀粉生产、研发中的分析检测方法;新增了淀粉加工的废水处理技术的内容;同时作为附录列出了淀粉(包括衍生物和副产品)工业中常用的术语。 相似文献
4.
高淀粉含量玉米淀粉膜的制备及结构性能研究 总被引:2,自引:0,他引:2
为改善原淀粉膜的脆性和成膜性,以甘油为增塑剂、采用高速搅拌及流延法制备了高淀粉含量的玉米淀粉膜.研究了甘油增塑前后玉米淀粉膜的热性能、显微观察及结晶结构,以及甘油的添加量对淀粉糊的流变性及淀粉膜的机械性能影响.结果表明甘油塑化玉米淀粉膜的α型结晶结构被破坏,并随甘油量的增加玉米淀粉膜的结晶度下降;甘油塑化的淀粉糊为假塑性流体,其黏度随剪切速率的增加而降低.当淀粉/水质量比为0.06时,甘油加入量为淀粉质量的40%时,甘油塑化淀粉膜的综合力学性能较好. 相似文献
5.
6.
7.
8.
9.
10.
11.
Hwan‐Man Park Sang‐Rock Lee Subhendu R. Chowdhury Tae‐Kyu Kang Hak‐Kil Kim Seung‐Hoon Park Chang‐Sik Ha 《应用聚合物科学杂志》2002,86(11):2907-2915
In the present study, blends of starch with different thermoplastics were prepared by a melt blending technique. The tensile properties and morphology of the blends were measured. It was found that with increasing starch content in starch/ionomer blends, the tensile strength and modulus increase. But for starch/low‐density polyethylene (LDPE) and starch/aliphatic polyester (APES) blends, tensile strength and modulus decrease with increasing the starch loading. Elongation at break values of all the blend systems decrease with increasing starch loading. The scanning electron micrographs (SEM) support the findings of tensile properties. Better homogeneity is observed in starch/ionomer systems compared with that in starch/APES and starch/LDPE systems. Up to 50% starch content, the starch/ionomer blends appear as a single phase. The extent of phase interactions of starch/APES system lies in between the starch/LDPE and starch/ionomer systems. From the biodegradability studies of the blends it was found that, although the pure LDPE and ionomer are not biodegradable, the starch/LDPE and starch/ionomer blends are biodegradable with an appreciable rate. The rate of biodegradation of the starch/APES is very high as both the components are biodegradable. © 2002 Wiley Periodicals, Inc. J Appl Polym Sci 86: 2907–2915, 2002 相似文献
12.
淀粉/PVA生物降解材料的热塑性研究 总被引:4,自引:0,他引:4
将聚乙烯醇(PVA)、淀粉、增塑剂在Hakke流变仪中共混制备了热塑性淀粉/PvA材料,研究了2种PVA-PVA1799、PVA1788,2种淀粉-玉米淀粉、木薯淀粉的热塑性情况;比较了甘油、乙二醇、乙酰胺3种增塑剂的增塑效果.结果表明:采用合适的增塑剂与适当的PVA、淀粉组合可以使PVA/淀粉共混体系在高温下热塑成型... 相似文献
13.
Corn starch was modified by propylation and degree of substitution (DS) of four starch modifications were 0.61, 1.56, 2.27, and 2.51. Different films were prepared by blending native and propylated starch with low‐density polyethylene (LDPE). The mechanical properties, thermal properties, water absorption capacity, and biodegradability of the blend films varied with the quantity of starch as well as DS. Tensile strength, elongation, and melt flow index of propylated starch blend films were higher compared to the corresponding native starch blend film. These properties improved with increase in DS from 1.56 to 2.51. Propylated starch blend films were found thermally stable than native starch blend films. There was a decrease in water absorption capacity for the films containing propylated starch at high DS. Enzymatic and soil burial degradation results showed that biodegradability of starch‐LDPE films increased with the increase in the starch concentration but it decreased with increase in the DS. © 2011 Wiley Periodicals, Inc. J Appl Polym Sci, 2011. 相似文献
14.
机械活化对木薯淀粉醋酸酯化反应的强化作用 总被引:18,自引:0,他引:18
采用搅拌球磨机对木薯淀粉进行机械活化,以不同活化时间的木薯淀粉为原料,以醋酸酐为酯化试剂、甲磺酸为催化剂制备淀粉醋酸酯,并以取代度为评价指标,分别研究了机械活化时间、反应时间、反应温度、催化剂用量及醋酸酐用量对木薯淀粉醋酸酯化反应的影响. 结果表明,机械活化对木薯淀粉酯化反应有显著的强化作用,活化时间越长,取代度越高. 主要原因是机械活化使木薯淀粉紧密的颗粒表面和结晶结构受到破坏,降低了结晶度,酯化试剂更容易渗透到颗粒内部使淀粉醋酸酯化. 其他因素对淀粉酯化反应的影响规律受活化时间的制约,活化时间越长,酯化反应对反应温度、催化剂及醋酸酐浓度的依赖性越低. 并利用红外光谱对木薯淀粉、活化淀粉及高取代度淀粉醋酸酯的结构进行了表征. 相似文献
15.
16.
Corn starch was modified by propylation with different degree of substitution (DS). DS of four starch modifications were 0.61, 1.56, 2.27, and 2.51. Samples were characterized by FTIR, XRD, TG‐DTA, swelling power, solubility, water binding capacity, and light transmittance. Results of the systematic physico‐chemical characterization of the starch modification in comparison with the native starch have been documented in the article. Results showed that during propylation, the crystalline structure of starch got destroyed and surface of the starch was eroded. Propylated starch (DS 2.51) showed 85% weight loss at temperatures from 300 to 400°C, whereas the native starch underwent similar weight loss (83%) from 250 to 300°C. Swelling power and water binding capacity of native starch (DS 0.0) were 3.09 g/g and 89.8%, respectively. However, in propylated starch at low DS (DS 0.61), swelling power and water binding capacity increased to 10.55 g/g and 136.8% under same conditions. At high DS (DS 2.51), swelling power was similar to native starch at 65°C, whereas solubility and water binding capacity decreased to below that of native starch. Light transmittance of propylated starch with high DS (DS 2.51) increased dramatically compared with native starch. Propylation improved the hydrophobic transformation and thermal stability of starch at high DS. © 2010 Wiley Periodicals, Inc. J Appl Polym Sci, 2011 相似文献
17.
The influence of starch on the properties of carbon‐black‐filled styrene–butadiene rubber (SBR) composites was investigated. When the starch particles were directly melt‐mixed into rubber, the stress at 300% elongation and abrasion resistance decreased evidently with increasing starch amount from 5 to 20 phr. Scanning electron microscopy observations of the abrasion surface showed that some apparent craters of starch particles were left on the surface of the composite, which strongly suggested that the starch particles were large and that interfacial adhesion between the starch and rubber was relatively weak. To improve the dispersion of the starch in the rubber matrix, starch/SBR master batches were prepared by a latex compounding method. Compared with the direct mixing of the starch particles into rubber, the incorporation of starch/SBR master batches improved the abrasion resistance of the starch/carbon black/SBR composites. With starch/SBR master batches, no holes of starch particles were left on the surface; this suggested that the interfacial strength was improved because of the fine dispersion of starch. Dynamic mechanical thermal analysis showed that the loss factor at both 0 and 60°C increased with increasing amount of starch at a small tensile deformation of 0.1%, whereas at a large tensile strain of 5%, the loss factor at 60°C decreased when the starch amount was varied from 5 to 20 phr. © 2009 Wiley Periodicals, Inc. J Appl Polym Sci, 2009 相似文献
18.
Margaret Watts Pirt S. John Pirt 《Journal of chemical technology and biotechnology (Oxford, Oxfordshire : 1986)》1981,31(1):183-188
The estimation of the starch content of chlorella cells was based on the sonication of whole cells in 2M NaOH followed by heating to solubilise the starch. The starch content of the solution was estimated by measurement of the glucose equivalents formed by acid hydrolysis. The starch content of the neutral solution was estimated by measuring light absorbance of its blue complex with iodine. The chlorella starch was purified from cells which had been disrupted in a French press, and the starch was solubilised by boiling with water. The starch was deproteinised, desalted and finally precipitated with ethanol before drying. This purification procedure avoided alkali extraction which degrades the starch. β-Amylase digestion of the purified starch was found to convert 67% of it to maltose. The purified starch gave a bright blue complex with iodine with peak absorbance at 590 nm. 相似文献
19.
研究了纳米结晶纤维素(NCC)作为淀粉氧化助剂对马铃薯淀粉氧化的影响。通过测定氧化淀粉的羧基含量和黏度来表征NCC对淀粉氧化程度的影响,并通过分析淀粉氧化前后的红外光谱(FT-IR)、X射线衍射图谱(XRD)和扫描电镜(SEM)图片来表征NCC对氧化淀粉结构的影响。结果表明:次氯酸钠氧化马铃薯淀粉时,pH值9、温度45℃是氧化的最佳条件,添加一定量的NCC可以促进淀粉的氧化,同时淀粉的氧化程度随着有效氯用量的增加而升高。在此条件下,当NCC添加量为5%,有效氯用量为2.25%时,得到的氧化淀粉含羧基比相同条件下不添加NCC得到的提高了10.42%。 相似文献